|
|||||
|
|
Modeling of Oxidation Stability of Canola Oil Using Artificial Neural Networks during Deep Fat Frying of Potatoes |
|
| Authors: | Mostafa Shahidi Noghabi Mehdi Kaviani Razieh Niazmdand |
| Affiliation: | 1. Department of Food Chemistry, Research Institute of Food Science and Technology, Mashhad, Iran;2. Department of Food Science and Technology, School of Agriculture, Islamic Azad University of Damghan, Damghan, Semnan, Iran |
| Abstract: | |
| Keywords: | |