Heat stability of fatty acids of selected blended palm oils during potato frying

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Heat stability of fatty acids of selected blended palm oils during potato frying

The study aimed to determine the hydrolytic stability of free fatty acid (FFA) and fatty acid composition (FAC) of selected palm oil (PO) blended with corn oil (POCO), sesame oil (POSO), and rice bran oil (PORBO). The blended POs were tested for their stability and fatty acid changes of the unheated...

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Bibliographic Details
Main Authors:	Rabu, Azimah, Azlan, Azrina, Khoo, Hock Eng
Format:	Article
Language:	English
Published:	Chemistry-Biology Department, North University of Baia Mare 2017
Online Access:	http://psasir.upm.edu.my/id/eprint/62013/ http://psasir.upm.edu.my/id/eprint/62013/1/Heat%20stability%20of%20fatty%20acids%20of%20selected%20blended%20palm%20oils%20during%20potato%20frying.pdf

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