Oxidative stability of crude palm oil after deep frying akara (Fried Bean Paste)
Author:
Affiliation:
1. Universidade Federal da Bahia, Brazil
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v38n1/0101-2061-cta-1678-457X02217.pdf
Reference36 articles.
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3. A quality assessment of crude palm oil marketed in Bahia, Brazil;Almeida D. T.;Grasas y Aceites,2013
4. Official methods of recommended practices of the American Oil Chemists' Society, Methods Ca 5a-40, AOCS, Cd 8b-90,2003
5. Relationship between Rancimat and active oxygen method values at varying temperatures for several oils and fats;Anwar F.;Journal of the American Oil Chemists’ Society,2003
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