Intermittent frying effect on French fries in palm olein, sunflower, soybean and canola oils on quality indices, 3-monochloropropane-1,2-diol esters (3-MCPDE), glycidyl esters (GE) and acrylamide contents
Author:
Funder
Malaysian Palm Oil Board
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference46 articles.
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