Comparative assessment of thermal resistance of palm stearin and high oleic blended oil when subjected to frying practice in fast food restaurants
In this study, the thermal stability of palm frying oil (palm stearin, POs) and a formulated high oleic frying oil (high oleic blended oil, HOBO) in China was evaluated under simulated frying protocol in fast food restaurants. A series of physico-chemical properties of the oils were measured includi...
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| Main Authors: | , , , , , , |
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| Format: | Journal Contribution |
| Language: | English |
| Published: |
2022
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| Subjects: | |
| Online Access: | http://agris.upm.edu.my:8080/dspace/handle/0/20391 |
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