Search Results - Liu, J.L.

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    Quality changes of refined‐bleached‐deodorized (RBD) palm olein, soybean oil and their blends during deep‐fat frying

    Quality changes of refined‐bleached‐deodorized (RBD) palm olein, soybean oil and their blends during deep‐fat frying by Che Man, Y. B., Liu, J.L., B., Jamilah, Abdul Rahman, R.

    Published 1999
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  2. 2
    Shelf-lfife of fried potato chips using RBD palm olein, soybean oil and their blends

    Shelf-lfife of fried potato chips using RBD palm olein, soybean oil and their blends by Che Man, Y.B., Liu, J.L., Abdul Rahman, R., Jamilah, B.

    Published 1999
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