Effect of microwave frying on the physicochemical properties of palm olein and French fries

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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...

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Bibliographic Details
Main Authors:	How, Yu Hsuan, Nyam, Kar Lin, Lee, Xian Wei, Akanda, Md Jahurul Haque, Tan, Chin Ping
Format:	Article
Published:	John Wiley and Sons Inc 2024
Online Access:	http://psasir.upm.edu.my/id/eprint/118862/

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