Effect of frying on the rheological and chemical properties of palm oil and its blends

Effect of frying on the rheological and chemical properties of palm oil and its blends

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Bibliographic Details
Main Authors: Bazlul Mobin, Siddique, Ida Idayu, Muhamad, Anees, Ahmad, Afizah, Ayob, Mahamad Hakimi, Ibrahim, Mohd Omar, Ab Kadir
Other Authors: afizah@unimap.edu.my
Format: Article
Language:English
Published: Springer India 2016
Subjects:
FTIR
Oil blends
Palm olein
Rheology
Online Access:http://dspace.unimap.edu.my:80/xmlui/handle/123456789/41259
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Institution: Universiti Malaysia Perlis
Language: English

Internet

http://dspace.unimap.edu.my:80/xmlui/handle/123456789/41259

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