Impact of palm olein addition on the thermooxidative degradation of canola oil during frying

Chiang Mai Journal of Science

Volumn 40, Issue 4, 2013, Pages 643-655

  Abbas Ali, M ^a,b   Nouruddeen, Zahrau Bamalli ^a   Muhamad, Ida Idayu ^a   Latip, Razam Abd ^c   Othman, Noor Hidayu ^c   Mahmood, Nik Azmi Nik ^a  

^a UNIVERSITI TEKNOLOGI MALAYSIA   (Malaysia)

^b RAJSHAHI UNIVERSITY OF ENGINEERING AND TECHNOLOGY   (Bangladesh)

^c Sime Darby Plantation Sdn Bhd   (Malaysia)

Author keywords

DSC; Fatty acids; Frying oil; Oxidative stability

Indexed keywords

EID: 84888121400     PISSN: 01252526     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (36)

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