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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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Bibliografiset tiedot
Päätekijä:	Serjouie, Alireza
Aineistotyyppi:	Opinnäyte
Kieli:	English English
Julkaistu:	2011
Aiheet:	Canola oil Palm oil Sesame oil
Linkit:	http://psasir.upm.edu.my/id/eprint/26493/1/FSTM%202011%2029R.pdf
Tagit:	Lisää tagi Ei tageja, Lisää ensimmäinen tagi!

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