Stability Of Wax-Based Oleogel As Novel Frying Medium Of Par-Fried French Fries

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Stability Of Wax-Based Oleogel As Novel Frying Medium Of Par-Fried French Fries

Wax-based oleogels form three-dimensional hydrophobic gel network in oil and potential to coat the surface structure of fried food from excessive oil absorption. French fries are one of the highly consumed snacks that contribute to significant fat intake around the world. Therefore, strategies to im...

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Bibliographic Details
Main Author:	Lam, Xue Yuan
Format:	Monograph
Language:	English
Published:	Universiti Sains Malaysia 2020
Subjects:	T1-995 Technology(General)
Online Access:	http://eprints.usm.my/47053/ http://eprints.usm.my/47053/1/LAM%20XUE%20YUAN.pdf

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