A study on the quality characteristics of red palm oil after frying / Mohamad Faizal Hajar Maidin
The study was done on the quality characteristics of red palm oil after deep fat frying process in terms of chemical and physical changes as measured by percentage of peroxide value (PV), anisidine value (AV), free fatty acid (FFA), iodine value (IV), colour and viscosity. The study also determined...
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| Format: | Thesis |
| Language: | English |
| Published: |
2008
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| Online Access: | https://ir.uitm.edu.my/id/eprint/103953/1/103953.pdf |
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