Addition of rice bran oil to soybean oil during frying increases the oxidative stability of the fried dough from rice flour during storage-Reference-Cited by-同舟云学术

Addition of rice bran oil to soybean oil during frying increases the oxidative stability of the fried dough from rice flour during storage

Published:2008-01 Issue:3 Volume:41 Page:308-317
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Chotimarkorn Chatchawan,Silalai Nattiga

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

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