Frying Performance of Palm-Based Solid Frying Shortening

M.N. Omar; M.N. Nor-Nazuha; M.N. Nor-Dalilah; M.M. Sahri

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Frying Performance of Palm-Based Solid Frying Shortening

机译：棕榈基固体油炸短油的油炸性能

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In order to evaluate the frying performance of palm-based solid frying shortening against standard olein, the fresh potato chips were fried in both frying media using an open fryer. After frying the chips for 40 h in an open batch fryer, it was found that

机译：为了评估基于棕榈油的固体起酥油相对于标准油精的油炸性能，使用开放式油炸锅在两种油炸介质中油炸新鲜的马铃薯片。在开放式分批油炸锅中炸薯条40小时后，发现

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《Pakistan Journal of Biological Sciences》 |2010年第6期|共5页
作者
M.N. Omar; M.N. Nor-Nazuha; M.N. Nor-Dalilah; M.M. Sahri;
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中图分类生物科学;
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Frying Performance of Palm-Based Solid Frying Shortening

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