Quality changes of palm olein during frying fritter banana

Quality changes of palm olein during frying fritter banana

Bibliographic Details
Main Author: Nur Adila Basari (Author)
Corporate Author: Universiti Sultan Zainal Abidin . Fakulti Teknologi Makanan
Format: Thesis Book
Language:English
Published: 2011
Subjects:
Universiti Sultan Zainal Abidin > Project report
Frying
Oils and fats, Edible
Table of Contents:
  • 1. Introduction
  • 2. Literature review
  • 3. Materials and methods
  • 4. Results and discussion
  • 5. Conclusions

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