Browsing by Author "Torres, R."

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    • Stability of potato chips fried in vegetable oils with different degree of unsaturation. Effect of ascorbyl ... 
      Masson Salaué, Lilia; Robert Canales, Paz; Dobarganes, Carmen; Urra, Carlos; Romero, Nalda; Ortiz Viedma, Jaime; Goicoechea, E.; Pérez, P.; Salamé, M.; Torres, R. (Consejo Superior de Investigaciones Científicas, Instituto de la Grasa y sus Derivados, 2002)
      Four vegetable oils with different polyunsaturated/saturated fatty acid ratio(P/S):5.2 for sunflower oil, 3.4 for canola rapeseed oil, o.4 for a blend of palm olein and canola rapeseed oil (80:20),and 0.3 for palm olein ...