Frying performance of palm olein fortified with α-tocopherol
Palm olein, the major form of palm oil consumed and exported from Malaysia is widely used as a frying oil. At frying temperature, the unsaturated fatty acids present in the oil are susceptible to oxidation resulting in the development of rancid off-flavor, changes in color and viscosity, and nutriti...
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| Main Author: | |
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| Format: | Conference or Workshop Item |
| Language: | en |
| Published: |
1995
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| Online Access: | http://psasir.upm.edu.my/id/eprint/19935/1/ID%2019935.pdf http://psasir.upm.edu.my/id/eprint/19935/ |
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