Effects of natural and synthetic antioxidants on changes in refined, bleached, and deodorized palm olein during deep-fat frying of potato chips
The effects of antioxidants on the changes in quality characteristics of refined, bleached, and deodorized (RBD) palm olein during deep-fat frying (at 180°C) of potato chips for 3.5 h/d for seven consecutive days in five systems were compared in this study. The systems were RBD palm olein without an...
Disimpan dalam:
| Pengarang-pengarang Utama: | , |
|---|---|
| Format: | Artikel |
| Bahasa: | English |
| Diterbitkan: |
Springer
1999
|
| Capaian Atas Talian: | http://psasir.upm.edu.my/40090/ http://psasir.upm.edu.my/40090/ http://psasir.upm.edu.my/40090/ http://psasir.upm.edu.my/40090/1/Effects%20of%20natural%20and%20synthetic%20antioxidants%20on%20changes%20in%20refined%2C%20bleached%2C%20and%20deodorized%20palm%20olein%20during%20deep-fat%20frying%20of%20potato%20chips.pdf |
| Penanda-penanda: |
Tambah Penanda
Tiada Penanda, Jadilah orang pertama menanda rekod ini!
|
Internet
http://psasir.upm.edu.my/40090/http://psasir.upm.edu.my/40090/
http://psasir.upm.edu.my/40090/
http://psasir.upm.edu.my/40090/1/Effects%20of%20natural%20and%20synthetic%20antioxidants%20on%20changes%20in%20refined%2C%20bleached%2C%20and%20deodorized%20palm%20olein%20during%20deep-fat%20frying%20of%20potato%20chips.pdf