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

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

Shelf-life of potato chips fried in refined, bleached and deodorized palm olein (RBDPO), soybean oil (SBO) and their blends was evaluated. Potato slices were fried for 130 s at 180 ± 5C at 30 min intervals over a period of 5 h/day for 5 consecutive days. Indicators of frying oil quality with the she...

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Bibliographic Details
Main Authors:	Che Man, Y.B., Liu, J.L., Abdul Rahman, R., Jamilah, B.
Format:	Article
Published:	Blackwell Publishing Inc.subscrip@blackwellpub.com 1999
Online Access:	http://psasir.upm.edu.my/id/eprint/115439/

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