Quality and stability of canola and sunflower oils blended with palm olein during frying and microwave heating [electronic resource] /

Quality and stability of canola and sunflower oils blended with palm olein during frying and microwave heating [electronic resource] /

Thesis (Sarjana Kejuruteraan (Bioproses)) - Universiti Teknologi Malaysia, 2013

Bibliographic Details
Main Authors: Zahrau Bamalli Nouruddeen, 1985- author, Ida Idayu Muhamad, supervisor, Md. Abbas Ali, Fakulti Kejuruteraan Kimia
Format:
Language:eng
Published: 2013
Subjects:
Palm oil
Sunflower seed oil

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