Improvement of Physicochemical Properties of RBD Palm Olein Blended with Soybean Oil for Deep-Fat Frying
The quality changes of refined, bleached and deodorised palm olein (RBDPOo), soybean oil (SBO) and their blends during intermittent deep-fat frying at 180±5°C for 5h per day for 5 consecutive days were studied. The shelf-life of potato chips used for frying was also investigated. The results show...
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| Formato: | Tese |
| Idioma: | English English |
| Publicado em: |
1999
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| Acesso em linha: | http://psasir.upm.edu.my/id/eprint/8410/1/FSMB_1999_14_A.pdf |