Shelf-lfife of fried potato chips using RBD palm olein, soybean oil and their blends
Shelf-life of potato chips fried in refined, bleached and deodorized palm olein (RBDPO), soybean oil (SBO) and their blends was evaluated. Potato slices were fried for 130 s at 180 ± 5C at 30 min intervals over a period of 5 h/day for 5 consecutive days. Indicators of frying oil quality with the she...
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| Main Authors: | , , , |
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| Format: | Article |
| Published: |
Blackwell Publishing Inc.subscrip@blackwellpub.com
1999
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| Online Access: | http://psasir.upm.edu.my/id/eprint/115439/ https://onlinelibrary.wiley.com/doi/10.1111/j.1745-4522.1999.tb00151.x |
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