Effect of interminttent frying and frying medium in potato slices / Ashfahane Mohd Ali
Potato slices fried in palm oil were compared with potato slices fried in maize oil for intermittent frying. The product was evaluated for chemical and sensory changes during intermittent frying. The potato slices fried in palm oil were found to have lower breaking strength value and also lower amou...
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| Main Author: | |
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| Format: | Thesis |
| Language: | English |
| Published: |
2003
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| Online Access: | https://ir.uitm.edu.my/id/eprint/101201/1/101201.pdf https://ir.uitm.edu.my/id/eprint/101201/ |
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