Quality changes of refined‐bleached‐deodorized (RBD) palm olein, soybean oil and their blends during deep‐fat frying
The quality changes of refined, bleached and deodorized palm olein (RBDPO) and soybean oil (SBO) and their blends were investigated in this study. The oils were studied during intermittent frying of potato chips at 180PT5C for 5 h per day for 5 consecutive days. The indices used for assessment of ch...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | en |
| Published: |
Wiley
1999
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| Online Access: | http://psasir.upm.edu.my/id/eprint/111943/3/111943.pdf http://psasir.upm.edu.my/id/eprint/111943/ https://onlinelibrary.wiley.com/doi/10.1111/j.1745-4522.1999.tb00142.x |
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