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Evaluation of Argan Oil for Deep-Fat Frying
A. Yaghmur
*
, A. Aserin, Y. Mizrahi, A. Nerd, N. Garti
*
Corresponding author for this work
47
Citations (Scopus)
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Medicine & Life Sciences
argan oil
100%
Color
7%
Costs and Cost Analysis
5%
Cottonseed Oil
88%
Dietetics
10%
Fats
38%
Heating
18%
Insurance Benefits
8%
Linoleic Acid
31%
Odorants
18%
Oils
25%
Oleic Acid
29%
Olive Oil
64%
Peroxides
10%
Sapotaceae
16%
Solanum tuberosum
34%
Temperature
12%
Unsaturated Fatty Acids
9%
Viscosity
9%
Agriculture & Biology
Argania spinosa
14%
color
5%
contact angle
9%
cottonseed oil
69%
deep fat frying
35%
dietetics
11%
flavor
14%
frying
10%
frying oil
69%
heat
9%
linoleic acid
23%
odors
13%
oils
32%
oleic acid
23%
olive oil
53%
oxidative stability
9%
peroxide value
9%
polar compounds
11%
potatoes
19%
sensory evaluation
7%
temperature
6%
testing
3%
unsaturated fatty acids
8%
viscosity
6%