Palm oil and soybean oil as fry fats: sensory acceptability of a deep-fat fried Nigerian snack food
- Author
- EDIONWE, A. O1 ; KIES, C
[1] Coll. St. Benedict, St. Joseph MN, United States - Source
Plant foods for human nutrition (Dordrecht). 1993, Vol 44, Num 2, pp 105-110 ; ref : 13 ref
- ISSN
- 0921-9668
- Scientific domain
- Food science technology
- Publisher
- Springer, Heidelberg
- Publication country
- Germany
- Document type
- Article
- Language
- English
- Keyword (fr)
- Amuse gueule Friture Huile palme Huile soja Propriété organoleptique
- Keyword (en)
- Snack(food) Frying Palm oil Soybean oil Organoleptic properties
- Keyword (es)
- Comida ligera Freimiento Aceite palma Aceite soya Propiedad organoléptica
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B08 Fat industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 3934090
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1007/BF01088374 
https://dx.doi.org/10.1007/BF01088374
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