Oxidative Stability Of Palm Olein Added With Ethanol Extract Of Curry Leaves And Sensory Quality Of The Fried Product
In this study, curry leaves extract was used to minimize the oxidation process upon deep-fat frying. Crude extract was isolated from dried and ground curry leaves using ethanol and excess solvent was evaporated off. Three systems of frying oil; I) palm olein without curry leaves extract, II) palm...
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| Main Authors: | , , , , |
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| 格式: | Article |
| 语言: | English |
| 出版: |
Malaysian Applied Biology Journal
2018
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| 主题: | |
| 在线阅读: | http://ddms.usim.edu.my:80/jspui/handle/123456789/16140 |
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