Evaluation of Potato Crisps Fried in Market Samples of Palm Olein, Corn Oil and Soya Oil
The shelf life of potato crisps fried in market samples of palm olein, corn oil and soya oil was evaluated by a sensory panel comprising Malaysian panelists. The shelf-life of crisps fried in palm olein was significantly longer than those fried in soya oil (p <0.05). There were no significant d...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English English |
| Published: |
1988
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| Online Access: | http://psasir.upm.edu.my/id/eprint/2594/1/Evaluation_of_Potato_Crisps_Fried_in_Market_Samples_of.pdf |