Synergistic effects of rosemary, sage, and citric acid on fatty acid retention of palm olein during deep-fat frying
A study to optimize the use of oleoresin rosemary extract, sage extract, and citric acid in refined, bleached, and deodorized (RBD) palm olein during deep-fat frying of potato chips was performed using response surface methodology. Results showed that the natural antioxidants used in this study reta...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
AOCS Press
2000
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| Online Access: | http://psasir.upm.edu.my/id/eprint/115562/ http://psasir.upm.edu.my/id/eprint/115562/1/115562.pdf |