Journal ArticleOPEN ACCESS

Effect of Deep Frying on Fatty Acid Composition and Polymer Content in Sunflower and Soybean Oils

  • Ghaly M
  • El-khamissi H
Journal of Agricultural Chemistry and Biotechnology (2021) 12(11) 189-194
DOI: 10.21608/jacb.2021.208036
N/ACitations
Citations of this article
10Readers
Mendeley users who have this article in their library.

Abstract

… in fatty acid profile in soybean oil was higher than in sunflower oil. Also, results showed that … and soybean oils but the rate of increment in soybean oil was higher than in sunflower oil. …

Cite

CITATION STYLE

APA

Ghaly, M. S., & El-khamissi, H. (2021). Effect of Deep Frying on Fatty Acid Composition and Polymer Content in Sunflower and Soybean Oils. Journal of Agricultural Chemistry and Biotechnology, 12(11), 189–194. https://doi.org/10.21608/jacb.2021.208036

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free