Effects of natural and synthetic antioxidants on changes in RBD palm olein during deep-fat frying

समान संसाधन

• Effect of rosemary and sage extracts on frying performance of refined, bleached and deodorized (RBD) palm olein during deep-fat frying
  द्वारा: Che Man, Yaakob, और अन्य
  प्रकाशित: (2000)
• Optimization of physicochemical changes of palm olein with phytochemical antioxidants during deep‐fat frying
  द्वारा: Jaswir, Irwandi, और अन्य
  प्रकाशित: (2000)
• Use optimization of natural antioxidants in refined, bleached, and deodorized palm olein during repeated deep-fat frying using response surface methodology
  द्वारा: Jaswir, Irwandi, और अन्य
  प्रकाशित: (1999)
• Antioxidant activity of Citrus hystrix peel extract in RBD palm olein during frying of fish crackers
  द्वारा: Bakar, Jamilah, और अन्य
  प्रकाशित: (1998)
• Frying Performance Of Palm Olein With Added Natural Antioxidant Mixtures And Acceptability Of Fried Potato Chips
  द्वारा: Jaswir, Irwandi
  प्रकाशित: (2000)