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...

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Détails bibliographiques
Auteur principal:	Liu, Jia Long
Format:	Thèse
Langue:	anglais anglais
Publié:	1999
Sujets:	Soy oil Deep frying Palm oil
Accès en ligne:	http://psasir.upm.edu.my/id/eprint/8410/1/FSMB_1999_14_A.pdf

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