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Thermal degradation of groundnut oil during continuous and intermittent frying

Amit K Das1, R Babylatha1, A S Pavithra1

  • 1Central Food Technological Research Institute (Council of Scientific and Industrial Research), Mysore, 570 020 India.

Journal of Food Science and Technology
|January 16, 2014
PubMed

Keywords:
Continuous fryingHydrolysisIntermittent fryingOxidationQuality

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