Frying quality and stability of low-and ultra-low-linolenic acid soybean oils
Author:
Affiliation:
1. ; NCAUR, ARS; USDA; 1815 N. University St. 61604 Peoria Illinois
2. MG Edible Oil International; Dallas Texas
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference23 articles.
1. The Flavor Problem of Soybean Oil. VIII. Linolenic Acid;Dutton;J. Am. Oil Chem. Soc.,1951
2. Flavor Evaluation of Natural Soybean Oils of High and Low Linolenate Content;Evans;Ibid.,1965
3. Flavor and Oxidative Stability of Some Linolenate-Containing Oils;Moser;Ibid.,1965
4. Stability of Low Linolenic Acid Canola Oil to Accelerated Storage at 60°C;Przybylski;Lebens. Wissen. Technol.,1993
5. Effects of Hydrogenation and Additives on Cooking Oil Performance of Soybean Oil;Frankel;J. Am. Oil Chem. Soc.,1985
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