Frying Performance Of Palm Olein With Added Natural Antioxidant Mixtures And Acceptability Of Fried Potato Chips
A comprehensive study on the feasibility of use of natural antioxidants, namely rosemary and sage, together with citric acid acting as a synergist during repeated deep-fat frying process of potato chips in palm olein was carried out. The study was inclusive of evaluation of oxidative behaviour of...
| 第一著者: | |
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| フォーマット: | 学位論文 |
| 言語: | 英語 英語 |
| 出版事項: |
2000
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| 主題: | |
| オンライン･アクセス: | http://psasir.upm.edu.my/id/eprint/11849/1/FSMB_2000_16.pdf |