Anti-oxidative effect of turmeric on frying characteristics of soybean oil

Author:

Banerjee Anindita,Ghosh Santinath,Ghosh Mahua

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference31 articles.

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3. Boskou D (1988) Stability of frying oils in Frying of Food: Principles, changes, new approaches, pp. 174–182.

4. Chan EWC, Lim Y, Wong S, Lim K, Tan S, Lianto F, Yong M (2009) Effects of different drying methods on the antioxidant properties of leaves and tea of ginger species. Food Chem 113(1):166–172

5. Chattopadhyay I, Biswas K, Bandyopadhyay U, Banerjee RK (2004) Turmeric and Curcumin: Biological Actions and medicinal applications. Curr Sci 87(1):44–53

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