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

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

The quality changes of refined, bleached and deodorized palm olein (RBDPO) and soybean oil (SBO) and their blends were investigated in this study. The oils were studied during intermittent frying of potato chips at 180PT5C for 5 h per day for 5 consecutive days. The indices used for assessment of ch...

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Bibliographic Details
Main Authors:	Che Man, Y. B., Liu, J.L., B., Jamilah, Abdul Rahman, R.
Format:	Article
Language:	English
Published:	Wiley 1999
Online Access:	http://psasir.upm.edu.my/id/eprint/111943/ http://psasir.upm.edu.my/id/eprint/111943/3/111943.pdf

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