Comparison of the frying performance of refined, bleached and deodorized palm olein and coconut oil
The frying performance of refined, bleached and deodorized palm olein (RBDPO) and refined, bleached and deodorized coconut oil (RBDCO) was compared in this study. The oils were studied during intermittent frying of potato chips at 180C for 5 h/day for 5 consecutive days. The indices used for assessm...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Food & Nutrition Press
1998
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/51225/1/51225.pdf http://psasir.upm.edu.my/id/eprint/51225/ http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4522.1998.tb00120.x/abstract |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|