Improvement of Canola Oil Frying Stability by Bene Kernel Oil’s Unsaponifiable Matter
Author:
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Link
http://www.springerlink.com/index/pdf/10.1007/s11746-011-1764-5
Reference31 articles.
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4. Farhoosh R, Tavakkoli J, Hadad Khodaparast MH (2008) Chemical composition and oxidative stability of kernel oils from two current subspecies of Pistacia atlantica in Iran. J Am Oil Chem Soc 85:723–729
5. Sharayei P, Farhoosh R, Poorazrang H, Haddad Khodaparast MH (2011) Effect of bene kernel oil on the frying stability of canola oil. J Am Oil Chem Soc (in press)
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