PERUBAHAN KARAKTERISTIK FISIKOKIMIA MINYAK SELAMA PENGGORENGAN DENGAN METODE DEEP FAT FRYING: KAJIAN LITERATUR
Deep fat frying is a popular frying method in the world. There are several chemical reactions that occur during the frying process, namely oxidation, hydrolysis and polymerization. These reactions will influence to the physicochemical properties of the oil, such as increasing-decreasing in the perox...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Universitas Trunojoyo Madura
2021-09-01
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| Series: | Agrointek |
| Subjects: | |
| Online Access: | https://journal.trunojoyo.ac.id/agrointek/article/view/10436 |