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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.
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
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PubType: Academic Journal
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  Data: HEAT STABILITY OF FATTY ACIDS OF SELECTED BLENDED PALM OILS DURING POTATO FRYING.
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  Data: <searchLink fieldCode="AR" term="%22Rabu%2C+Azimah%22">Rabu, Azimah</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Azlan%2C+Azrina%22">Azlan, Azrina</searchLink><relatesTo>1,2,3</relatesTo><i> azrinaaz@upm.edu.my</i><br /><searchLink fieldCode="AR" term="%22Hock+Eng+Khoo%22">Hock Eng Khoo</searchLink><relatesTo>1,2</relatesTo>
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  Data: <searchLink fieldCode="JN" term="%22Carpathian+Journal+of+Food+Science+%26+Technology%22">Carpathian Journal of Food Science & Technology</searchLink>. 2017, Vol. 9 Issue 1, p80-89. 10p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=asn&AN=124942599
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      – Code: eng
        Text: English
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        PageCount: 10
        StartPage: 80
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      – TitleFull: HEAT STABILITY OF FATTY ACIDS OF SELECTED BLENDED PALM OILS DURING POTATO FRYING.
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            NameFull: Rabu, Azimah
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            NameFull: Azlan, Azrina
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              Text: 2017
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