Effect of microwave frying on the physicochemical properties of palm olein and French fries
This study aimed to evaluate the effect of microwave power and duration on French fries using palm olein. The deep-fat frying was served as a control. The microwave frying of French fries was conducted at low (100 W), medium (600 W), and high (1000 W) for 1, 3, and 5 min. The physicochemical propert...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Published: |
John Wiley and Sons Inc
2024
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/118862/ |