PROFIL SENYAWA POLAR TIGA JENIS MINYAK GORENG SELAMA PENGGORENGAN TAHU DAN TEMPE

The quality of repeatedly used frying oil can be seen from its total polar material (TPM) content. This study aims to determine the influence of different types of oil with different degrees of unsaturation (coco-nut, palm, soybean oil) and foodstuffs with different characteristics (tofu and tempe)...

Бүрэн тодорхойлолт

Номзүйн дэлгэрэнгүй

Үндсэн зохиолчид:	Titri Siratantri Mastuti, Dedi Fardiaz, Didah Nur Faridah
Формат:	Artigo
Хэл сонгох:	Inglês
Хэвлэсэн:	Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2019-06-01
Цуврал:	Jurnal Teknologi dan Industri Pangan
Нөхцлүүд:	FFA tempeh tofu TPM type of frying oil
Онлайн хандалт:	http://journal.ipb.ac.id/index.php/jtip/article/view/22397
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!