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Subjects food processing quality Remove constraint food processing quality: food processing quality Subjects linoleic acid Remove constraint linoleic acid: linoleic acid Year 2005 Remove constraint 2005: 2005

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1. Potato chip quality and frying oil stability of high oleic acid soybean oil

Description:: Includes references
Author:: Warner, K. , Gupta, M.
Subject:: potato chips , food quality , soybean oil , deep fat frying , food processing quality , oleic acid , linoleic acid , flavor , shelf life , cottonseed oil , sensory properties , volatile compounds , free fatty acids , polar compounds , linolenic acid , oxidative stability
Collection:: Journal Articles, USDA Authors, Peer-Reviewed
Year:: 2005