Feasibility of Continuous Frying System to Improve the...

Feasibility of Continuous Frying System to Improve the Quality Indices of Palm Olein for the Production of Extruded Product

Ahmad Tarmizi, Azmil Haizam, Ahmad, Karimah
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Volume:
64
Year:
2015
Journal:
Journal of Oleo Science
DOI:
10.5650/jos.ess15131
File:
PDF, 476 KB
2015
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