SHELF-LIFE OF FRIED POTATO CHIPS USING RBD PALM OLEIN, SOYBEAN OIL AND THEIR BLENDS
Author:
Publisher
Wiley
Subject
General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4522.1999.tb00151.x/fullpdf
Reference21 articles.
1. Effect of frying oil quality and TBHQ on the shelf-life of potato crisps
2. Relationships between measurements of fat deterioration during heating and frying in RBD olein
3. Effectiveness of antioxidants in refined, bleached and deodorized palm olein
4. K.G. BERGER, 1984 . The practice of frying . PORIM Tech. No.9 , pp.4 -5 , Palm Oil Research Institute of Malaysia.
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2. Frying of potato chips in a blend of canola oil and palm olein: changes in levels of individual fatty acids and tocols;International Journal of Food Science & Technology;2012-05-22
3. A fuzzy ARTMAP- and PLS-based MS e-nose for the qualitative and quantitative assessment of rancidity in crisps;Sensors and Actuators B: Chemical;2005-05-13
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