So far, soy good

February 2005
FoodService Director;2/15/2005, Vol. 18 Issue 2, p1
Trade Publication
Reports on the use of soy-based, trans fat-free oils in deep frying foods in resident dining centers in Iowa State University in Ames in 2005. Crispiness of foods fried in the trans fat-free oil; Comments of Jon Lewis, director of dining services, on using the oil; Difference in the taste of food fried in traditional oils with the trans fat-free oil.


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