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

标题
Addition of rice bran oil to soybean oil during frying increases the oxidative stability of the fried dough from rice flour during storage
作者
关键词
-
出版物
FOOD RESEARCH INTERNATIONAL
Volume 41, Issue 3, Pages 308-317
出版商
Elsevier BV
发表日期
2007-12-28
DOI
10.1016/j.foodres.2007.12.007

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