Frying performance of palm-based solid frying shortening

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Frying performance of palm-based solid frying shortening

In order to evaluate the frying performance of palm-based solid frying shortening against standard olein, the fresh potato chips were fried in both frying media using an open fryer. After frying the chips for 40 h in an open batch fryer, it was found that the frying quality of palm-based solid fryin...

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Bibliographic Details
Main Authors:	Omar, Muhammad Nor, Muhd Nor, Nor Nazuha, Muhd Nor, Nor Dalilah, Mat Sahri, Miskandar
Format:	Article
Language:	English
Published:	Asian Network for Scientific Information 2010
Subjects:	QD Chemistry
Online Access:	http://irep.iium.edu.my/4948/ http://irep.iium.edu.my/4948/1/Frying_performance_of_palm-based_shortening.pdf

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