Frying properties of palm olein, canola oil, sesame oil and their blends

Deep fat frying is a multifunctional procedure which is conducted by immersing awet product in a high-boiling-point liquid such as oil which causes all flavours and the juices to be retained by the crisp crust. This study was carried out to investigate the effect of frying on the physicochemical pro...

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Bibliographic Details
Main Author: Serjouie, Alireza
Format: Thesis
Language:English
English
Published: 2011
Subjects:
Online Access:http://psasir.upm.edu.my/id/eprint/26493/1/FSTM%202011%2029R.pdf
http://psasir.upm.edu.my/id/eprint/26493/
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