Nazaruddin Ramli
School of Chemical Science and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor, Malaysia
Mahzad Nafar
School of Chemical Science and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor, Malaysia
Irwandi Jaswir
School of Chemical Science and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor, Malaysia
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How to cite this article
Nazaruddin Ramli, Mahzad Nafar and Irwandi Jaswir, 2012. Oxidative Stability of Blend Oil During Deep-Fat Frying of Potato Chips. Pakistan Journal of Nutrition, 11: 828-832.
DOI: 10.3923/pjn.2012.828.832
URL: https://scialert.net/abstract/?doi=pjn.2012.828.832
DOI: 10.3923/pjn.2012.828.832
URL: https://scialert.net/abstract/?doi=pjn.2012.828.832