Sensory and physicochemical qualities of palm olein and sesame seed oil blends during frying of banana chips.
Palm olein and sesame seed oil were blended at varying ratios; changes in their physicochemical and sensory characteristics were determined. Increasing amounts of SSO (from 10 to 20, 30 and 40%) and decreasing amounts of PO (from 90, 80, 70 and 60%) in the blends, results in increase in the degree...
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| 格式: | 文件 |
| 语言: | English English |
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Canadian Center of Science and Education
2010
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| 在线阅读: | http://psasir.upm.edu.my/id/eprint/16667/1/Sensory%20and%20physicochemical%20qualities%20of%20palm%20olein%20and%20sesame%20seed%20oil%20blends%20during%20frying%20of%20banana%20chips.pdf |