EFFECTS OF NOVEL ANTIOXIDANTS COMPOSITE ON OXIDATIVE STABILITY OFREFINED, BLEACHED, AND DEODORIZED PALM OLEIN DURING REPEATED DEEP FRYING OF POTATO CHIPS AND SENSORY QUALITY OF FINAL FRIED FOOD.

JOURNAL ARTICLE published 31 July 2017 in International Journal of Advanced Research

Authors: MontaserA Mohamed | Research and development department, Global innovation Center, Savola Foods Company, Cairo, Egypt. | ShahatA Saber | AlShaimaaS Assem | SalmaF Gomaa. | Research and development department, Global innovation Center, Savola Foods Company, Cairo, Egypt. | Research and development department, Global innovation Center, Savola Foods Company, Cairo, Egypt. | Research and development department, Global innovation Center, Savola Foods Company, Cairo, Egypt.