1. Determination of oil in fried potato products by differential scanning calorimetry;Aguilera;Journal of Agricultural and Food Chemistry,1997
2. Official methods and recommended practices of the AOCS;[AOCS] American Oil Chemists Society,2004
3. Riboflavin photosensitized singlet oxygen in milk products;Bradley,1991
4. Phase behavior of tristearin/trioctanoin mixtures;Barbano;Journal of Oil and Fat Industries,1978
5. Some applications of differential thermal analysis to oils and fats;Berger;International Journal of Food Science and Technology,1966