Author:
Davis J. P.,Dean L. O.,Faircloth W. H.,Sanders T. H.
Subject
Organic Chemistry,General Chemical Engineering
Reference29 articles.
1. Sanders TH (2002) Groundnut (peanut) oil. In: Gunstone FD (ed) Vegetable oils in food technology: composition, properties and uses. CRC, Boca Raton, pp 231–243
2. Okeefe SF, Wiley VA, Knauft DA (1993) Comparison of oxidative stability of high-oleic and normal-oleic peanut oils. J Am Oil Chem Soc 70:489–492
3. Pattee HE, Isleib TG, Moore KM, Gorbet DW, Giesbrecht FG (2002) Effect of high-oleic trait and paste storage variables on sensory attribute stability of roasted peanuts. J Agric Food Chem 50:7366–7370
4. Bolton GE, Sanders TH (2002) Effect of roasting oil composition on the stability of roasted high-oleic peanuts. J Am Oil Chem Soc 79:129–132
5. Fasina OO, Hallman H, Craig-Schmidt M, Clements C (2006) Predicting temperature-dependence viscosity of vegetable oils from fatty acid composition. J Am Oil Chem Soc 83:899–903
Cited by
37 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献