Frying performance of palm-based solid frying shortening
In order to evaluate the frying performance of palm-based solid frying shortening against standard olein, the fresh potato chips were fried in both frying media using an open fryer. After frying the chips for 40 h in an open batch fryer, it was found that the frying quality of palm-based solid fryin...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Asian Network for Scientific Information
2010
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/4948/1/Frying_performance_of_palm-based_shortening.pdf http://irep.iium.edu.my/4948/ http://scialert.net/jindex.php?issn=1028-8880 |
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| Institution: | Universiti Islam Antarabangsa Malaysia |
| Language: | English |