Determination of the changes in sunflower oil during frying of leavened doughs using response surface methodology
Author:
Funder
Abant Izzet Baysal Üniversitesi
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-021-04980-2.pdf
Reference35 articles.
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2. Aladedunye FA, Przbylski R (2009) Degradation and nutritional quality changes of oil during frying. J Am Oil Chem Soc 86:149–156. https://doi.org/10.1007/s11746-008-1328-5
3. Alvarez MD, Morillo MJ, Canet W (2000) Characterization of the frying process of fresh and blanched potato strips using response surface methodology. Eur Food Res Technol 211:326–335
4. AOCS (2000) Method Cd 22-91, Ch 5-91. Official and Recommended Methods of the American Oil Chemist’s Society, AOCS Press, Champaign, IL
5. Aydeniz B, Yilmaz E (2012) Enrichment of frying oils with plant phenolic extracts to extend the usage life. Eur J Lipid Sci Tech 114:933–941. https://doi.org/10.1002/ejlt.201100228
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