Effect Of Wax-Based Oleogel As Novel Frying Medium On Oxidative Stability And Anthocyanin Retention Of Purple Sweet Potato Chips
Purple sweet potato (PSP) is rich in anthocyanin content that provide attractive purple color and nutritional benefits. However, the anthocyanin degrades during frying when exposed to high temperature. This study sought to study the effects of wax-based oleogel as frying medium on the anthocyanin re...
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| Format: | Monograph |
| Language: | English |
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Universiti Sains Malaysia
2020
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| Online Access: | http://eprints.usm.my/47297/1/NOOR%20AMIRA%20SYAMIMI.pdf |