Quality of Lipids of Indian Deep Fat Fried Food Products-Reference-Cited by-同舟云学术

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Quality of Lipids of Indian Deep Fat Fried Food Products

Published:1990-01 Issue:5 Volume:92 Page:206-212
ISSN:0931-5985
Container-title:Lipid / Fett
language:en
Short-container-title:Fett/Lipid

Author:

Sulthana S. N.¹,Sen D. P.¹

Affiliation:

1. Central Food Technological Research Institute, Mysore‐570013, India

Publisher

Wiley

Subject

General Medicine

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/lipi.19900920509

Reference38 articles.

1. Changes in frying fats with batters containing egg

2. Sterol additives as polymerization inhibitors for frying oils

3. Stabilisierung der Fette durch natürliche Antioxydantien. 3. Mitt. Antioxydative Aktivität von Tocopheroloxydationsprodukten und deren Kondensationsprodukten mit Aminoderivaten

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Lipase-Mediated Interesterification of Oils for Improving Rheological, Heat Transfer Properties and Stability During Deep-Fat Frying;Food and Bioprocess Technology;2011-01-08

2. ASSESSMENT OF OXIDATION IN HEATED SAFFLOWER OIL BY PHYSICAL, CHEMICAL AND SPECTROSCOPIC METHODS;Journal of Food Lipids;1998-12

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