Author:
Neff W. E.,Warner K.,Byrdwell W. C.
Subject
Organic Chemistry,General Chemical Engineering
Reference32 articles.
1. Warner, K., and T.L. Mounts, Frying Stability of Soybean and Canola Oils with Modified Fatty Acid Compositions, J. Am. Oil Chem. Soc. 70:983–988 (1993).
2. Warner, K., P. Orr, L. Parrott, and M. Glynn, Effects of Frying Oil Composition on Potato Chip Stability, 71:1117–1121 (1994).
3. Warner, K., Property Enhanced Oils, in Proceedings Australian Oilseed Federation Oilseed Forum, 1996, pp. 1–8.
4. Warner, K., P. Orr, and P. Glynn, Effect of Fatty Acid Composition of Oils on Flavor and Stability of Fried Foods, J. Am. Oil Chem. Soc. 74:347–356 (1997).
5. Warner, K., and S. Knowlton, Frying Quality and Oxidative Stability of High-Oleic Corn Oils, 74:1317–1322 (1997).
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