Frying properties of palm olein, canola oil, sesame oil and their blends
Deep fat frying is a multifunctional procedure which is conducted by immersing awet product in a high-boiling-point liquid such as oil which causes all flavours and the juices to be retained by the crisp crust. This study was carried out to investigate the effect of frying on the physicochemical pro...
Saved in:
Main Author: | Serjouie, Alireza |
---|---|
Format: | Thesis |
Language: | English English |
Published: |
2011
|
Subjects: | |
Online Access: | http://psasir.upm.edu.my/id/eprint/26493/1/FSTM%202011%2029R.pdf |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Influence Of Ph And Different Emulsion Components On Stability And Physicochemical Properties Of Canola Oil-In-Water Emulsion
by: Rasnani, Negar Mohammadian
Published: (2010) -
Biodegradation of waste and pure canola oil by cold-adapted Rhodococcus sp. AQ5-07 from Antarctica
by: Ibrahim, Salihu
Published: (2020) -
Improvement of Physicochemical Properties of RBD Palm Olein Blended with Soybean Oil for Deep-Fat Frying
by: Liu, Jia Long
Published: (1999) -
Physico-Chemical And Sensory Characteristics Of Blends Of Palm Olein And Other Vegetable Oils And Their Frying Stability
by: Myat, Myat Win
Published: (2010) -
Quality Characteristics of Palm Olein in Frying Systems
by: Asap, Telingai
Published: (1985)