Effects of Continuous Deep Fat Frying on the Physical and Chemical Properties of Assorted Brands of Edible Cooking Oils Sold in Metropolitan Kampala

doi 10.20944/preprints201902.0001.v2
Full Text
Abstract

Available in full text

Date
Authors
Publisher

MDPI AG

Related search

Effects of Continuous Deep Fat Frying on the Physical and Chemical Properties of Assorted Brands of Edible Cooking Oils Sold in Metropolitan Kampala

2019English

Chemical and Physical Characteristics of Cooking Oil After Tempeh Frying

International Journal of Advance Tropical Food
2019English

Effect of Deep-Fat Frying on Physicochemical Properties of Rice Bran Oil Blends

IOSR Journal of Nursing and Health Science
2013English

How Does Heat or Frying Process Affect Deterioration of Various Edible Oils in Indian Cooking Conditions and How the Composition of Oils Lead to Peroxide Formation?

International Journal of Applied, Physical and Bio-Chemistry Research
2017English

The Physical and Chemical Properties of Casein Fat

Biochemical Journal
1937English

Postmarketing Surveillance of the Oxidative Stability for Cooking Oils, Frying Oils, and Vanaspati Supplied in the Retail Market

Food Science and Nutrition
Food Science
2019English

Polydimethylsiloxane Shows Strong Protective Effects in Continuous Deep-Frying Operations

Journal of Oleo Science
MedicineChemistryChemical Engineering
2018English

Effect of Cooking Time on the Physical, Chemical and Thermal Properties of Acha Seeds

International Journal of Food Studies
Food Science
2017English

A Physico-Chemical Study for Some Edible Oils Properties

Analele Universitatii "Ovidius" Constanta - Seria Chimie
2013English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy