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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| Формат: | Thesis |
| Язык: | English |
| Опубликовано: |
2009
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| Online-ссылка: | http://ethesis.upm.edu.my/id/eprint/334/1/FSTM_2009_4_full_text.pdf |
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