Optimization of physicochemical changes of palm olein with phytochemical antioxidants during deep‐fat frying
Response surface methodology (RSM) was used to optimize the amounts of rosemary and sage extracts together with citric acid as synergist antioxidants in stabilizing refined, bleached, and deodorized palm olein during repeated deep-fat frying of potato chips. For all physicochemical properties studie...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2000
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| Online Access: | http://psasir.upm.edu.my/id/eprint/112391/3/112391.pdf http://psasir.upm.edu.my/id/eprint/112391/ https://aocs.onlinelibrary.wiley.com/doi/10.1007/s11746-000-0182-6 |
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