Stability of blended palm oils during potato frying

The aim of this study was to determine hydrolytic stability [acid value (AV)] and oxidative stability [peroxide value (PV) and conjugated dienes (CD)] of selected blended oils during potato frying. The blended oils were prepared by blending palm oil with corn oil (POCO), sesame oil (POSO) and rice b...

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Bibliographic Details

Main Authors:	Azimah, R., Azrina, A., Khoo, H. E.
Format:	Article
Language:	en
Published:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2017
Online Access:	http://psasir.upm.edu.my/id/eprint/63277/1/Stability%20of%20blended%20palm%20oils%20during%20potato%20frying.pdf http://psasir.upm.edu.my/id/eprint/63277/ http://www.ifrj.upm.edu.my/24%20(05)%202017/(39).pdf
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