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Effects of Frying and Storage Conditions on Physicochemical Properties of Palm Olein and Olive Oil Blends

The main objective of this study was to investigate the effect of type and concentrations of frying oil namely palm olein (POo) (0, 10, 25, 50, 75, 90 and 100% w/w) and olive oil (OO) (0, 10, 25, 50, 75, 90 and 100% w/w) contents on physicochemical properties of the oil blends. The main physicochemi...

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Opis bibliograficzny
1. autor:	Naghshineh, Mahsa
Format:	Thesis
Język:	English
Wydane:	2009
Dostęp online:	http://ethesis.upm.edu.my/id/eprint/334/1/FSTM_2009_4_full_text.pdf
Etykiety:	Dodaj etykietę Nie ma etykietki, Dołącz pierwszą etykiete!

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