AVAILABILITY OF DIFFERENT TYPES OF PALM OLEIN AND THEIR PERFORMANCE DURING DEEP FRYING

Karimah Ahmad

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Agriculture & Food 2024, 12th International Conference

12-15 August, Burgas, Bulgaria

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Agriculture & Food, Volume 2, 2014

AVAILABILITY OF DIFFERENT TYPES OF PALM OLEIN AND THEIR PERFORMANCE DURING DEEP FRYING

Karimah Ahmad

Pages: 511-520
Published: 1 Jun 2014
Views: 3,189
Downloads: 4,155

Abstract: Contains special characters which cannot be displayed.

Keywords: standard palm olein, double fractionated palm olein, special quality palm olein, deep frying

Cite this article: Karimah Ahmad. AVAILABILITY OF DIFFERENT TYPES OF PALM OLEIN AND THEIR PERFORMANCE DURING DEEP FRYING. Journal of International Scientific Publications: Agriculture & Food 2, 511-520 (2014). https://www.scientific-publications.net/en/article/1000066/

© 2024 The Author(s). This is an open access article distributed under the terms of the Creative Commons Attribution License http://creativecommons.org/licenses/by/3.0/, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. This permission does not cover any third party copyrighted material which may appear in the work requested.

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