Improvement of Physicochemical Properties of RBD Palm Olein Blended with Soybean Oil for Deep-Fat Frying
The quality changes of refined, bleached and deodorised palm olein (RBDPOo), soybean oil (SBO) and their blends during intermittent deep-fat frying at 180±5°C for 5h per day for 5 consecutive days were studied. The shelf-life of potato chips used for frying was also investigated. The results show...
Saved in:
| 主要作者: | |
|---|---|
| 格式: | Thesis |
| 语言: | English English |
| 出版: |
1999
|
| 主题: | |
| 在线阅读: | http://psasir.upm.edu.my/id/eprint/8410/1/FSMB_1999_14_A.pdf |
| 标签: |
添加标签
没有标签, 成为第一个标记此记录!
|