Frying performance of palm-based solid frying shortening
In order to evaluate the frying performance of palm-based solid frying shortening against standard olein, the fresh potato chips were fried in both frying media using an open fryer. After frying the chips for 40 h in an open batch fryer, it was found that the frying quality of palm-based solid fryin...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | en |
| Published: |
Asian Network for Scientific Information
2010
|
| Subjects: | |
| Online Access: | http://irep.iium.edu.my/4948/1/Frying_performance_of_palm-based_shortening.pdf http://irep.iium.edu.my/4948/ http://scialert.net/jindex.php?issn=1028-8880 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!