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...
Saved in:
| Main Author: | |
|---|---|
| Format: | Thesis |
| Language: | English English |
| Published: |
1985
|
| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/8340/1/FSMB_1985_1_A.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|