Enhanced moisture loss and oil absorption of deep-fried food by blending extra virgin olive oil in rapeseed oil

Autor:	Nami Takano, Norihito Kishimoto
Rok vydání:	2021
Předmět:	Marketing Rapeseed Moisture Chemistry General Chemical Engineering Deep frying Food science Oil absorption Water content Industrial and Manufacturing Engineering Food Science Biotechnology Olive oil
Zdroj:	Food Science and Technology Research. 27:63-68
ISSN:	1881-3984 1344-6606
DOI:	10.3136/fstr.27.63
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::6261bf64a62da0f198ae3de5d45320c7 https://doi.org/10.3136/fstr.27.63 Zobrazit plný text záznamu