Deep frying performance of enzymatically synthesised palm-based medium- and long-chain triaclyglycerols (MLCT) oil blends
The main aim of this work was to assess the frying strength of the enzymatically synthesized palm-based medium- and long-chain triacylglycerols (MLCT) oil with the aid of different antioxidants under deep-frying conditions. Palm-based MLCT oil in the presence of synthetic or natural antioxidants sho...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Springer
2011
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| Online Access: | http://psasir.upm.edu.my/id/eprint/22241/1/Deep%20frying%20performance%20of%20enzymatically%20synthesised%20palm.pdf http://psasir.upm.edu.my/id/eprint/22241/ |
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