A study on the stability and frying performance of used palm olein - effect of topping up / Nik Nurain Nik Hanafi
This study investigated the stability, quality and frying performance of used palm olein and the effect of topping up during frying. The peroxide value (PV), free fatty acid (FFA), color, polar and polymer compounds of the used palm oleins were measured on the first, third and fifth days of frying t...
محفوظ في:
| المؤلف الرئيسي: | |
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| التنسيق: | أطروحة |
| اللغة: | English |
| منشور في: |
2003
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| الوصول للمادة أونلاين: | https://ir.uitm.edu.my/id/eprint/101906/1/101903.pdf |
| الوسوم: |
إضافة وسم
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