The Influence of Deep Frying Using Various Vegetable Oils on Acrylamide Formation in Sweet Potato ( Ipomoea batatas L. Lam) Chips.

Autor:	Lim, P.K., Jinap, S., Sanny, M., Tan, C.P., Khatib, A.
Předmět:	DEEP frying POTATO chips ACRYLAMIDE synthesis VEGETABLE oils COCONUT oil CANOLA oil
Zdroj:	Journal of Food Science (John Wiley & Sons, Inc.); Jan2014, Vol. 79 Issue 1, pT115-T121, 7p, 4 Charts, 1 Graph
Databáze:	Complementary Index
Externí odkaz:	Zobrazit plný text záznamu Plný text