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

• Grasas y Aceites 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
• Grasas y Aceites 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
• Grasas y Aceites 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
• Grasas y Aceites 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