Quality Evaluation of Noble Mixed Oil Blended with Palm and Canola Oil
Author:
Publisher
Japan Oil Chemists' Society
Subject
General Chemical Engineering,General Medicine,General Chemistry
Link
https://www.jstage.jst.go.jp/article/jos/63/7/63_ess14023/_pdf
Reference24 articles.
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2. 2) Ong, A. S. H.; Goh, S. H. Palm oil: A healthful and cost-effective dietary component. Food Nut. Bul. 23, 11-22 (2002).
3. 3) Leonardis, A. D.; Macciola, V. Heat-oxidation stability of palm oil blended with extra virgin olive oil. Food Chem. 135, 1769-1776 (2012).
4. 4) Ferruh, E.; Petr, D. Determination of heat transfer coefficient during high pressure frying of potatoes. J Food Eng. 96, 528-532 (2010).
5. 5) Weisburger J. H. Eat to live, not live to eat. Nutrition 16, 767-773 (2000).
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