Physico-chemical changes in selected cooking oils/fat used for deep frying

By:

GROVER, Aditi

Material type: Text

TextPublication details: Ludhiana PAU 2007Edition: Food Science and EngineeringDescription: 83LSubject(s):

DDC classification:

T 664.36 G92P

Summary: Four commonly used oils and fat such as mustard, groundnut, soyabean oil and hydrogenated fat were selected to observe the changes in the physical and chemical characteristics during deep frying of three selected products namely Mathi, Pakoda and Poori. A

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.36 G92P (Browse shelf(Opens below))	Not for loan		248749
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.36 G92P (Browse shelf(Opens below))	Not for loan		248750

Four commonly used oils and fat such as mustard, groundnut, soyabean oil and hydrogenated fat were selected to observe the changes in the physical and chemical characteristics during deep frying of three selected products namely Mathi, Pakoda and Poori. A

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