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Improved frying stability of canola oil blended with palm olein and virgin olive oils as affected by bene kernel oil and its unsaponifiable matter |
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| Authors: | Parvin Sharayei Reza Farhoosh |
| Affiliation: | 1. Khorasan Agricultural and Natural Resources Research Center, Mashhad, Iran;2. Department of Food Science and Technology, Ferdowsi University of Mashhad, Faculty of Agriculture, Mashhad, Iran |
| Abstract: | |
| Keywords: | Bene kernel oil Canola oil Frying stability Palm olein Tert‐butylhydroquinone Unsaponifiable matter Virgin olive oil |