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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| フォーマット: | 学位論文 |
| 言語: | English English |
| 出版事項: |
2011
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| オンライン･アクセス: | http://psasir.upm.edu.my/id/eprint/26493/1/FSTM%202011%2029R.pdf |
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