Suitability of Edible Grade Crude Palm Oil as a Deep-Fat Frying Medium
AbstractIn India there is a reasonably high fat consumption of fried snacks, especially among school children and college going adults. Various edible oils are used for deepfrying of foods at commercial and household levels. Certain oils have been found to be more suitable due to their stability at high frying temperatures for long periods especially due to the presence of antioxidants.
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How to Cite
Owuor, R. O., Siddhu, A., & Sundararaj, P. (2002). Suitability of Edible Grade Crude Palm Oil as a Deep-Fat Frying Medium. The Indian Journal of Nutrition and Dietetics, 39(4), 173–181. Retrieved from https://www.informaticsjournals.com/index.php/ijnd/article/view/6780
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