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Determination of the changes in sunflower oil during frying of leavened doughs using response surface methodology

Semra Turan, Şule Keskin, Rukiye Solak

2021Journal of Food Science and Technology17 citationsDOIOpen Access PDF

Topics & Concepts

Leavening agentResponse surface methodologySunflower oilFood scienceEnvironmental scienceChemistryChromatographyFermentationEdible Oils Quality and AnalysisFood Chemistry and Fat AnalysisPhytochemicals and Antioxidant Activities
Determination of the changes in sunflower oil during frying of leavened doughs using response surface methodology | Litcius