Effects of natural and synthetic antioxidants on changes in refined, bleached, and deodorized palm olein during deep-fat frying of potato chips
The effects of antioxidants on the changes in quality characteristics of refined, bleached, and deodorized (RBD) palm olein during deep-fat frying (at 180°C) of potato chips for 3.5 h/d for seven consecutive days in five systems were compared in this study. The systems were RBD palm olein without an...
| Những tác giả chính: | , |
|---|---|
| Định dạng: | Bài viết |
| Ngôn ngữ: | English English |
| Được phát hành: |
Springer
1999
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| Truy cập trực tuyến: | http://psasir.upm.edu.my/id/eprint/40090/1/Effects%20of%20natural%20and%20synthetic%20antioxidants%20on%20changes%20in%20refined%2C%20bleached%2C%20and%20deodorized%20palm%20olein%20during%20deep-fat%20frying%20of%20potato%20chips.pdf http://psasir.upm.edu.my/id/eprint/40090/7/J%20Americ%20Oil%20Chem%20Soc%20-%201999%20-%20Che%20Man%20-%20Effects%20of%20natural%20and%20synthetic%20antioxidants%20on%20changes%20in%20refined%20%20bleached%20%20and.pdf |
Internet
http://psasir.upm.edu.my/id/eprint/40090/1/Effects%20of%20natural%20and%20synthetic%20antioxidants%20on%20changes%20in%20refined%2C%20bleached%2C%20and%20deodorized%20palm%20olein%20during%20deep-fat%20frying%20of%20potato%20chips.pdfhttp://psasir.upm.edu.my/id/eprint/40090/7/J%20Americ%20Oil%20Chem%20Soc%20-%201999%20-%20Che%20Man%20-%20Effects%20of%20natural%20and%20synthetic%20antioxidants%20on%20changes%20in%20refined%20%20bleached%20%20and.pdf