RESEARCH ARTICLE Vol. 31 (2) June 2019, p. 286-293 STABILITY OF PALM OLEIN WITH OR WITHOUT ANTIOXIDANTS DURING INDUSTRIAL CONTINUOUS DEEP-FAT FRYING OF WHEAT SNACKS DÍAZ-SÁNCHEZ, F*; SANTOS-LÓPEZ, E M**; SOSA-MORALES, M E‡; RAMÍREZ-CORONA, N*; PALOU, E* and LÓPEZ-MALO, A* DOI: https://doi.org/10.21894/jopr.2019.0017 | Published Online: 12-Jun-19 FULL TEXT | DOWNLOAD PDF