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Journal description
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Details for article 1 of 15 found articles
| Title: |
Addition of rice bran oil to soybean oil during frying increases the oxidative stability of the fried dough from rice flour during storage |
| Author: |
Chotimarkorn, Chatchawan Silalai, Nattiga |
| Appeared in: |
Food research international |
| Paging: | Volume 41 (2008) nr. 3 pages 10 p. |
| Year: |
2008 |
| Contents: | |
| Publisher: |
Elsevier Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 1 of 15 found articles
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