Performance of a lipase-catalyzed transesterified palm kernel olein and palm stearin blend in frying banana chips-Reference-Cited by-同舟云学术

Performance of a lipase-catalyzed transesterified palm kernel olein and palm stearin blend in frying banana chips

Published:2001-07 Issue:1 Volume:74 Page:21-33
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Chu B.S,Ghazali H.M,Lai O.M,Che Man Y.B,Yusof S,Yusoff M.S.A

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference45 articles.

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3. Nutritional effects of hydrogenated soya oil;Applewhite;Journal of the American Oil Chemist’s Society,1981

4. Relationships between measurements of fat deterioration during heating and frying in RBD olein;Augustin;Journal of the American Oil Chemist’s Society,1987

5. Evaluation of potato crisps fried in market samples of palm olein, corn oil and soya oil;Augustin;Pertanika,1988

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