Quality Characteristics of Palm Olein in Frying Systems
The changes in quality characteristics of refined bleached and deodorised palmole in (RBD olein)during heating and heating with intermittent frying for 5hr/day for 8 consecutive days in 4 different systems were studied.The systems studied included (1)static heating of RED olein without antioxida...
محفوظ في:
المؤلف الرئيسي: | Asap, Telingai |
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التنسيق: | أطروحة |
اللغة: | English English |
منشور في: |
1985
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الموضوعات: | |
الوصول للمادة أونلاين: | http://psasir.upm.edu.my/id/eprint/8340/1/FSMB_1985_1_A.pdf |
الوسوم: |
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