Frying Performance Of Palm Olein With Added Natural Antioxidant Mixtures And Acceptability Of Fried Potato Chips

Frying Performance Of Palm Olein With Added Natural Antioxidant Mixtures And Acceptability Of Fried Potato Chips

A comprehensive study on the feasibility of use of natural antioxidants, namely rosemary and sage, together with citric acid acting as a synergist during repeated deep-fat frying process of potato chips in palm olein was carried out. The study was inclusive of evaluation of oxidative behaviour of...

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书目详细资料
主要作者:	Jaswir, Irwandi
格式:	Thesis
语言:	English English
出版:	2000
主题:	Antioxidants Deep frying Potato chips
在线阅读:	http://psasir.upm.edu.my/id/eprint/11849/1/FSMB_2000_16.pdf
标签:	添加标签没有标签, 成为第一个标记此记录!

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