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Showing 1 to 1 of 1 for “"oil performances"”.
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Effects of oil types and beta-carotene in repeated deep-fat frying of French fries
… In this study, the effects of deep-fat frying on oil deterioration were analyzed for soybean oil, palm olein and palm stearin. Frying performances were studied through 100 cycles of intermittent frying of French fries without replenishment of oils. Color changes were noticeable with increased …