Effect of vegetable-based oil blends on physicochemical properties of oils during deep-fat frying.
Frying performance of palm olein, sesame oil and canola oil and their blends was investigated by assessing the physicochemical changes (i.e., color, viscosity, Free Fatty Acid (FFA), Peroxide Value (PV), Anisidine Value (AV), TOTOX Value (TV), Polymer Content (PC) and specific extinction) of oils du...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academic Journals Inc., USA
2010
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