Analysis Of Acrylamide Monomer Formation In Refined, Bleached And Deodorised Palm Olein During Deep Frying Of French Fries
Analysis Of Acrylamide Monomer Formation In Refined, Bleached And Deodorised Palm Olein During Deep Frying Of French Fries Analysis Of Acrylamide Monomer Formation In Refined, Bleached And Deodorised Palm Olein During Deep Frying Of French Fries
| मुख्य लेखक: | Hussein, Rabeaah |
|---|---|
| स्वरूप: | थीसिस |
| भाषा: | अंग्रेज़ी |
| प्रकाशित: |
2006
|
| विषय: | |
| ऑनलाइन पहुंच: | http://eprints.usm.my/29298/ |
| Abstract | Abstract here |
समान संसाधन
Analysis Of Acrylamide Monomer Formation In Refined, Bleached And Deodorised Palm Olein During Deep Frying Of French Fries [RA1242.A33 R114 2006 f rb].
द्वारा: Hussein, Rabeaah
प्रकाशित: (2006)
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Correlation of acrylamide with precursors and colour in frozen par-fried french fries
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प्रकाशित: (2012)
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Effects of edible oil and fat-soluble vitamins on acrylamide formation in a chemical model system and during intermittent deep-fat frying of french fries
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प्रकाशित: (2020)
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Enzymatic Incorporation of Oleic Acid into Refined Bleached and Deodorised Palm Olein
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द्वारा: Siti Nabihah, Othman
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Reclaimed asphalt pavement with waste frying oil and crumb rubber
द्वारा: Mohamed Bilema, Munder Abdullah
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द्वारा: Mohamed Bilema, Munder Abdullah
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Determining frying oil deterioration using chemical and physical methods
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द्वारा: Frage Abookleesh, Frage Lhadi
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Biofilter utlization in Leptobarbes hoevenii (Jelawat) fry production system
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प्रकाशित: (2012)
द्वारा: Jafaruddin, bin Ali
प्रकाशित: (2012)
Detection and characterization of Bacillus cereus isolated from fried rice
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प्रकाशित: (2023)
द्वारा: Nisreen Jawad Kadhim (P69741)
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Enzymatic Extraction and Modification, and Frying Stability of Moringa Oleifera Seed Oil.
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द्वारा: Mohammed, Abdulkarim Sabo
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Characteristics and Efficiency of Bleaching Clays in the Physical Refining of Palm Oil
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समान संसाधन
-
Analysis Of Acrylamide Monomer Formation In Refined, Bleached And Deodorised Palm Olein During Deep Frying Of French Fries [RA1242.A33 R114 2006 f rb].
द्वारा: Hussein, Rabeaah
प्रकाशित: (2006) -
Correlation of acrylamide with precursors and colour in frozen par-fried french fries
द्वारा: Baroogh, Babak Hatami
प्रकाशित: (2012) -
Effects of edible oil and fat-soluble vitamins on acrylamide formation in a chemical model system and during intermittent deep-fat frying of french fries
द्वारा: Kuek, Su Lee
प्रकाशित: (2020) -
Enzymatic Incorporation of Oleic Acid into Refined Bleached and Deodorised Palm Olein
द्वारा: Liew, Han-Fang
प्रकाशित: (2007) -
Effects of different frying methods, frying conditions and pre-treatments on formation of aldehydes in french fries
द्वारा: Zakaria, Adilah
प्रकाशित: (2016)