Heating experiments with palm olein and groundnut oil
The quality changes in refined, bleached and deodorized palm olein (RBD olein) and groundnut oil during static heating at 180°C for 5h per day for 8 consecutive days were studied. The indices used for assessment of oil quality included % polar components, dielectric constant, polymer content, E^1% 1...
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| Main Authors: | , , |
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| Format: | Journal Contribution |
| Language: | English |
| Published: |
2018
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| Subjects: | |
| Online Access: | http://agris.upm.edu.my:8080/dspace/handle/0/14792 |
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