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...

書目詳細資料
主要作者:	Liu, Jia Long
格式:	Thesis
語言:	英语英语
出版:	1999
主題:	Soy oil Deep frying Palm oil
在線閱讀:	http://psasir.upm.edu.my/id/eprint/8410/1/FSMB_1999_14_A.pdf

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