Heat stability of fatty acids of selected blended palm oils during potato frying
The study aimed to determine the hydrolytic stability of free fatty acid (FFA) and fatty acid composition (FAC) of selected palm oil (PO) blended with corn oil (POCO), sesame oil (POSO), and rice bran oil (PORBO). The blended POs were tested for their stability and fatty acid changes of the unheated...
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| المؤلفون الرئيسيون: | , , |
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| التنسيق: | مقال |
| اللغة: | English |
| منشور في: |
Chemistry-Biology Department, North University of Baia Mare
2017
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| الوصول للمادة أونلاين: | http://psasir.upm.edu.my/id/eprint/62013/1/Heat%20stability%20of%20fatty%20acids%20of%20selected%20blended%20palm%20oils%20during%20potato%20frying.pdf http://psasir.upm.edu.my/id/eprint/62013/ http://chimie-biologie.ubm.ro/carpathian_journal/Vol_9(1)_2017.pdf |
| الوسوم: |
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