HEAT STABILITY OF FATTY ACIDS OF SELECTED BLENDED PALM OILS DURING POTATO FRYING.
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| Title: | HEAT STABILITY OF FATTY ACIDS OF SELECTED BLENDED PALM OILS DURING POTATO FRYING. |
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| Authors: | Rabu, Azimah1, Azlan, Azrina1,2,3 azrinaaz@upm.edu.my, Hock Eng Khoo1,2 |
| Source: | Carpathian Journal of Food Science & Technology. 2017, Vol. 9 Issue 1, p80-89. 10p. |
| Database: | Academic Search Ultimate |
| ISSN: | 20666845 |
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