Frying stability of rice bran oil and palm olein
A study to measure frying quality and stability of rice bran oil (RBO) compared to palm olein (PO) was conducted. The oils were used to fry French fries continuously for six hours a day up to five days at a temperature of 185 ± 5°C. Oil samples were collected and analyzed for free fatty acid (FFA),...
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| 主要な著者: | , , , |
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| フォーマット: | 論文 |
| 言語: | English English |
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Penerbit UPM
2013
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| 主題: | |
| オンライン･アクセス: | https://eprints.ums.edu.my/id/eprint/32046/2/Frying%20stability%20of%20rice%20bran%20oil%20and%20palm%20olein_ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/32046/1/Frying%20stability%20of%20rice%20bran%20oil%20and%20palm%20olein.pdf https://eprints.ums.edu.my/id/eprint/32046/ http://ifrj.upm.edu.my/20%20(01)%202013/56%20IFRJ%2020%20(01)%202013%20Fan%20(072).pdf |
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https://eprints.ums.edu.my/id/eprint/32046/2/Frying%20stability%20of%20rice%20bran%20oil%20and%20palm%20olein_ABSTRACT.pdfhttps://eprints.ums.edu.my/id/eprint/32046/1/Frying%20stability%20of%20rice%20bran%20oil%20and%20palm%20olein.pdf
https://eprints.ums.edu.my/id/eprint/32046/
http://ifrj.upm.edu.my/20%20(01)%202013/56%20IFRJ%2020%20(01)%202013%20Fan%20(072).pdf