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...
| 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: |
1985
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| 主題: | |
| オンライン･アクセス: | http://psasir.upm.edu.my/id/eprint/8340/1/FSMB_1985_1_A.pdf |