Author Details

Dobarganes, M. C., Instituto de la Grasa (CSIC)., Spain

  • Vol 48, No 1 (1997) - Research
    Influence of fatty acid composition on the formation of polar glycerides and polar fatty acids in sunflower oils heated at frying temperatures.
    Abstract  PDF
  • Vol 47, No 1-2 (1996) - Monography
    Influence of dimethylpolysiloxane addition to edible oils: dependence on the main variables of the frying process
    Abstract  PDF
  • Vol 47, No 1-2 (1996) - Monography
    Influence of dimethylpolysiloxane addition to frying oils: performance of sunflower oil in discontinuous and continuous laboratory frying
    Abstract  PDF
  • Vol 47, No 1-2 (1996) - Monography
    Evolution of oxidation during storage of crisps and french fries prepared with sunflower oil and high oleic sunflower oil
    Abstract  PDF