Addition of rice bran oil to soybean oil during frying increases the oxidative stability of the fried dough from rice flour during storage

Published 2007 View Full Article

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Title
Addition of rice bran oil to soybean oil during frying increases the oxidative stability of the fried dough from rice flour during storage
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 41, Issue 3, Pages 308-317
Publisher
Elsevier BV
Online
2007-12-28
DOI
10.1016/j.foodres.2007.12.007

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