Frying stability of rice bran oil and palm olein
A study to measure frying quality and stability of rice bran oil (RBO) compared to palm olein (PO) was conducted. The oils were used to fry French fries continuously for six hours a day up to five days at a temperature of 185 ± 5°C. Oil samples were collected and analyzed for free fatty acid (FFA),...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English English |
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Universiti Putra Malaysia
2013
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| Online Access: | https://eprints.ums.edu.my/id/eprint/31031/1/Frying%20stability%20of%20rice%20bran%20oil%20and%20palm%20olein.pdf https://eprints.ums.edu.my/id/eprint/31031/2/Frying%20stability%20of%20rice%20bran%20oil%20and%20palm%20olein1.pdf https://eprints.ums.edu.my/id/eprint/31031/ http://www.ifrj.upm.edu.my/20%20(01)%202013/56%20IFRJ%2020%20(01)%202013%20Fan%20(072).pdf |
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https://eprints.ums.edu.my/id/eprint/31031/1/Frying%20stability%20of%20rice%20bran%20oil%20and%20palm%20olein.pdfhttps://eprints.ums.edu.my/id/eprint/31031/2/Frying%20stability%20of%20rice%20bran%20oil%20and%20palm%20olein1.pdf
https://eprints.ums.edu.my/id/eprint/31031/
http://www.ifrj.upm.edu.my/20%20(01)%202013/56%20IFRJ%2020%20(01)%202013%20Fan%20(072).pdf