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Performance of palm olein and modified rapeseed,sunflower, and soybean oils in intermittent deep‐frying |
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| Authors: | Felix Aladedunye Roman Przybylski |
| Affiliation: | 1. Department for Safety and Quality of Cereals, Max Rubner‐Institut (MRI), Federal Research Institute for Nutrition and Food, Working Group for Lipid Research, Detmold, Germany;2. Department of Chemistry and Biochemistry, University of Lethbridge, Lethbridge, Alberta, Canada |
| Abstract: | |
| Keywords: | Frying stability Genetic modification High‐oleic oil Low‐linolenic oil Palm oil |