Effect of rosemary and sage extracts on frying performance of refined, bleached and deodorized (RBD) palm olein during deep-fat frying

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Effect of rosemary and sage extracts on frying performance of refined, bleached and deodorized (RBD) palm olein during deep-fat frying

The effects of two natural antioxidants, rosemary and sage extracts, on physico-chemical changes of refined, bleached and deodorized (RBD) palm during deep-fat frying and on sensory acceptability of potato crisps were studied. Results showed that the two antioxidants significantly (P<0.05) retard...

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Bibliographic Details
Main Authors:	Che Man, Yaakob, Jaswir, Irwandi
Format:	Article
Language:	English
Published:	Elsevier 2000
Online Access:	http://psasir.upm.edu.my/id/eprint/112162/ http://psasir.upm.edu.my/id/eprint/112162/3/112162.pdf

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