OXIDATIVE AND FLAVOR STABILITY OF TORTILLA CHIPS FRIED IN EXPELLER PRESSED LOW LINOLENIC ACID SOYBEAN OIL

Title
OXIDATIVE AND FLAVOR STABILITY OF TORTILLA CHIPS FRIED IN EXPELLER PRESSED LOW LINOLENIC ACID SOYBEAN OIL
Authors
Keywords
-
Journal
JOURNAL OF FOOD LIPIDS
Volume 16, Issue 2, Pages 133-147
Publisher
Wiley
Online
2009-05-19
DOI
10.1111/j.1745-4522.2009.01137.x

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