Effects of Frying and Storage Conditions On Physicochemical Properties of Palm Olein and Olive Oil Blends
The main objective of this study was to investigate the effect of type and concentrations of frying oil namely palm olein (POo) (0, 10, 25, 50, 75, 90 and 100% w/w) and olive oil (OO) (0, 10, 25, 50, 75, 90 and 100% w/w) contents on physicochemical properties of the oil blends. The main physicochemi...
Saved in:
| 主要作者: | |
|---|---|
| 格式: | Thesis |
| 语言: | English English |
| 出版: |
2009
|
| 主题: | |
| 在线阅读: | http://psasir.upm.edu.my/id/eprint/5733/1/FSTM_2009_4_abstract.pdf |
| 标签: |
添加标签
没有标签, 成为第一个标记此记录!
|