Frying Performance Of Palm Olein With Added Natural Antioxidant Mixtures And Acceptability Of Fried Potato Chips

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Frying Performance Of Palm Olein With Added Natural Antioxidant Mixtures And Acceptability Of Fried Potato Chips

A comprehensive study on the feasibility of use of natural antioxidants, namely rosemary and sage, together with citric acid acting as a synergist during repeated deep-fat frying process of potato chips in palm olein was carried out. The study was inclusive of evaluation of oxidative behaviour of...

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Bibliographic Details
Main Author:	Jaswir, Irwandi
Format:	Thesis
Language:	English English
Published:	2000
Subjects:	Antioxidants Deep frying Potato chips
Online Access:	http://psasir.upm.edu.my/id/eprint/11849/ http://psasir.upm.edu.my/id/eprint/11849/1/FSMB_2000_16.pdf

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