A comparative study on the stability and frying performance of replenished and non-replenished soybean oil / Wan Zunairah Wan Ibadullah
The stability and frying performance of replenished and non-replenished used soybean oil were determined by several analyses. Peroxide value (PV) and induction period using Rancimat were used to determine the oxidative stability. Free fatty acid (FFA), color, polar and polymer compounds and sensory...
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/102631/1/102631.pdf |
| الوسوم: |
إضافة وسم
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