Influence of dimethylpolysiloxane addition to frying oils: Performance of sunflower oil in discontinuous and continuous laboratory frying

被引：0
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作者：
Jorge, N. [1 ]
Márquez-Ruiz, G. [1 ]
Martín-Polvillo, M. [1 ]
Ruiz-Méndez, M.V. [1 ]
Dobarganes, M.C. [1 ]
机构：
[1] Instituto de la Grasa, Avda. Padre García Tejero, 4, 41012-Sevilla, Spain
来源：
Grasas y Aceites | / 47卷 / 1-2期
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页码：20 / 25
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