Feasibility of Continuous Frying System to Improve the Quality Indices of Palm Olein for the Production of Extruded Product
Author:
Affiliation:
1. Malaysian Palm Oil Board
Publisher
Japan Oil Chemists' Society
Subject
General Chemical Engineering,General Medicine,General Chemistry
Link
https://www.jstage.jst.go.jp/article/jos/64/12/64_ess15131/_pdf
Cited by 9 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
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3. WITHDRAWN: Quality assessment and degradative changes of deep-fried oils in street fried food chain of Kashmir, India;Journal of Food Composition and Analysis;2022-04
4. Flaxseed oil and palm olein blend to improve omega-6: omega-3 ratio;Journal of Food Science and Technology;2021-03-11
5. The occurrence of 3-monochloropropane-1,2-diol esters and glycidyl esters in vegetable oils during frying;Critical Reviews in Food Science and Nutrition;2021-01-05
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