Utilization of high‐oleic rapeseed oil for deep‐fat frying of French fries compared to other commonly used edible oils
Author:
Affiliation:
1. Institute for Lipid Research, Federal Research Center for Food and Nutrition, Münster, Germany
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200500249
Reference24 articles.
1. Chemical reactions involved in the deep-fat frying of foods1
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