Stability of Palm Olein with or with out antioxidants during industrial continuous deep-fat frying of wheat snacks

dc.creatorDíaz-Sánchez F., Santos-López E.M., Sosa-Morales M.E., Ramírez-Corona N., Palou E., López-Malo A.
dc.date2020-12-11T06:46:35Z
dc.date2020-12-11T06:46:35Z
dc.date2019
dc.date.accessioned2023-07-21T20:22:00Z
dc.date.available2023-07-21T20:22:00Z
dc.identifier2-s2.0-85068589678
dc.identifierhttp://repositorio.udlap.mx/xmlui/handle/123456789/13519
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/7745642
dc.descriptionhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85068589678&doi=10.21894%2fjopr.2019.0017&partnerID=40&md5=9a9bb2a3fc2f095e3fbdde08af464c1a
dc.sourceJournal of Oil Palm Research
dc.titleStability of Palm Olein with or with out antioxidants during industrial continuous deep-fat frying of wheat snacks
dc.typeArticle


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