Effect of frying on the rheological and chemical properties of palm oil and its blends
The aim of this research was to determine the changes in the physicochemical properties of palm oil and its blends by FTIR and rheological measurements. Application of heat produces some chemical compounds as impurities and even toxic compounds in oils and fats that give absorbance at different regi...
| Main Authors: | , , , , , |
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| Format: | Article |
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Springer Nature Switzerland AG
2015
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