Evaluation of Potato Crisps Fried in Market Samples of
Palm Olein, Corn Oil and Soya Oil

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Evaluation of Potato Crisps Fried in Market Samples of Palm Olein, Corn Oil and Soya Oil

The shelf life of potato crisps fried in market samples of palm olein, corn oil and soya oil was evaluated by a sensory panel comprising Malaysian panelists. The shelf-life of crisps fried in palm olein was significantly longer than those fried in soya oil (p <0.05). There were no significant d...

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Bibliographic Details
Main Authors:	Augustin , M. A., Heng, L. K., Idris, Nor Aini
Format:	Article
Language:	English English
Published:	1988
Online Access:	http://psasir.upm.edu.my/id/eprint/2594/ http://psasir.upm.edu.my/id/eprint/2594/1/Evaluation_of_Potato_Crisps_Fried_in_Market_Samples_of.pdf

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