Effects of frying condition on physicochemical properties of palm olein-olive oil blends.
The main objective of present study was to investigate the effects of frying conditions (i.e. the type of frying oil and frying time) on physicochemical properties of palm olein-olive oil blends (POo: Oo, 75:25 and 50:50 w/w) compared to the pure palm olein (100% w/w). The frying process of French f...
| Main Authors: | , |
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| Format: | Article |
| Language: | English English |
| Published: |
WFL Publisher
2010
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| Online Access: | http://psasir.upm.edu.my/id/eprint/14380/1/Effects%20of%20frying%20condition%20on%20physicochemical%20properties%20of%20palm%20olein.pdf |