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...
שמור ב:
| מחבר ראשי: | |
|---|---|
| פורמט: | Thesis |
| שפה: | English English |
| יצא לאור: |
2011
|
| נושאים: | |
| גישה מקוונת: | http://psasir.upm.edu.my/id/eprint/26493/1/FSTM%202011%2029R.pdf |
| תגים: |
הוספת תג
אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!
|