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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: 3,158
Downloads: 4,152
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/
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