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Frying properties of palm olein, canola oil, sesame oil and their blends

Deep fat frying is a multifunctional procedure which is conducted by immersing awet product in a high-boiling-point liquid such as oil which causes all flavours and the juices to be retained by the crisp crust. This study was carried out to investigate the effect of frying on the physicochemical pro...

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Xehetasun bibliografikoak
Egile nagusia:	Serjouie, Alireza
Formatua:	Thesis
Hizkuntza:	English English
Argitaratua:	2011
Gaiak:	Canola oil Palm oil Sesame oil
Sarrera elektronikoa:	http://psasir.upm.edu.my/id/eprint/26493/1/FSTM%202011%2029R.pdf
Etiketak:	Etiketa erantsi Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!

Antzeko izenburuak

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