| dc.creator | Malaysian Palm Oil Board, MPOB.
50178 | |
| dc.date | ©2004 | |
| dc.description | Advantages to be gained from measurement of the oil quality in industrial frying | |
| dc.description | An update of oil and fats used for industrial production of pre-fried frozen french fries | |
| dc.description | An-update of oils and fats used for industrial production of pre-fried frozen french fries | |
| dc.description | Application of palm and palm kernel oils in food products | |
| dc.description | Carotene lost in palm oil used for frying nigerian snacks | |
| dc.description | Characteristics of palm oil utilization in food systems | |
| dc.description | Cooking and frying oils / Fats | |
| dc.description | Criteria for comparing frying oils | |
| dc.description | Efect edditives on quality and frying performance of palm superolein during frying | |
| dc.description | Effect of water and BHT on stability of cottonseed oil during frying | |
| dc.description | engd uses of palm oil and palm oil products | |
| dc.description | Flavour and chemical evaluation of potato chips fried in sunflower cottonseed and palm oils | |
| dc.description | Food and non-food uses of palm oil products | |
| dc.description | Frying perfomance of palm olein and high oleic sunflower oil during batch frying of potato chips | |
| dc.description | Frying properties of palm oil/ palm olein during industrial and fast food restaurants operation | |
| dc.description | Measurement of deterioration in fats and oils | |
| dc.description | Oil absorption polymer and polar compounds formation during deep-fat frying of French fries in vegetable oils | |
| dc.description | Oil absorption, polymer and polar compounds formation during deep fat frying of french fries in vegatable oils | |
| dc.description | Oxidative stability of deep-fried instant noodle prepared with rapeseed oil fortified by adding antioxidants or by blending with palm oil | |
| dc.description | Palm kernel and coconut oils: Analytical characteristics process technology and uses | |
| dc.description | Palm oil and palm oil product in foods | |
| dc.description | Palm oil products for frying | |
| dc.description | Palm oil-based shortening as an alternative for tempura oil | |
| dc.description | Palm oil-palm olein as cooking oil and frying fat | |
| dc.description | Palm olein and palm olein Blends for frying/Cooking | |
| dc.description | Paper 10 synergistic effects of additives on quality and frying performance of palm superolein during frying | |
| dc.description | Production of uniform, pourable and pumpable palm oil based fluid frying oil(s)/ shortening(s) temperature countries | |
| dc.description | Quality of potato chips in palm olein and high oleic sunflower oil during batch frying | |
| dc.description | South Africa's initial experiences in using palm olein blends for the manufacture of pre-fried french fries | |
| dc.description | Stable and healthful frying oil for the 21st century | |
| dc.description | The palm oil research institude | |
| dc.description | The performance of palm olein during industrial of fried food | |
| dc.description | The use of palm oil product in frying and baking | |
| dc.description | Utilization and quality aspects of palm oil and palm | |
| dc.language | eng | |
| dc.publisher | | |
| dc.title | Frying. | |
| dc.type | text | |
