Performance of a lipase-catalyzed transesterified palm kernel olein and palm stearin blend in frying banana chips
The frying performance of an enzymatically transesterified palm stearin and palm kernel olein (1:1 by weight) blend was compared with its control (physical mixture or no enzyme added) and a commercial plastic frying shortening (CS). The samples were used as deep-fat frying media at 180°C for banana...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | en |
| Published: |
2001
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| Online Access: | http://psasir.upm.edu.my/id/eprint/116071/1/116071.pdf http://psasir.upm.edu.my/id/eprint/116071/ https://linkinghub.elsevier.com/retrieve/pii/S0308814600003344 |
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