Performance of palm olein in repeated deep frying and controlled heating processes

Performance of palm olein in repeated deep frying and controlled heating processes

10.1016/j.foodchem.2009.12.034

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Bibliographic Details
Main Authors: Bansal, G., Zhou, W., Barlow, P.J., Lo, H.-L., Neo, F.-L.
Other Authors: CHEMISTRY
Format: Article
Published: 2014
Subjects:
Colorimetric values
Controlled heating
Frying
High performance size exclusion chromatography
Palm olein
Polymeric triglycerides
Tocopherols
Tocotrienols
Total polar compounds
Viscosity
Online Access:http://scholarbank.nus.edu.sg/handle/10635/94497
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Institution: National University of Singapore

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http://scholarbank.nus.edu.sg/handle/10635/94497

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