Effect of rosemary and sage extracts on frying performance of refined, bleached and deodorized (RBD) palm olein during deep-fat frying
The effects of two natural antioxidants, rosemary and sage extracts, on physico-chemical changes of refined, bleached and deodorized (RBD) palm during deep-fat frying and on sensory acceptability of potato crisps were studied. Results showed that the two antioxidants significantly (P<0.05) retard...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2000
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| Online Access: | http://psasir.upm.edu.my/id/eprint/112162/3/112162.pdf |