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- W2320344554 abstract "Sweet potato and wheat flour dough were fried at 170°C for5minutes with rancid or non-rancid oils of rape and soybean.The amount of oil adsorbed on these materials fried with rancid oil was more than that of non-rancid one.When these oils were used for frying of dough once a day for 12 days, the changes of peroxide value and the amount of oil adsorbed on this were examined, and also the influence of some antioxidants added to these frying oils for these changes was observed." @default.
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- W2320344554 date "1960-01-01" @default.
- W2320344554 modified "2023-10-18" @default.
- W2320344554 title "Influence of Rancid Oil on the Cooking." @default.
- W2320344554 doi "https://doi.org/10.4327/jsnfs1949.12.385" @default.
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