Vol. 32 (1) March 2020, p. 90-102

COMPARATIVE ASSESSMENT OF THERMAL RESISTANCE OF PALM STEARIN AND HIGH OLEIC BLENDED OIL WHEN SUBJECTED TO FRYING PRACTICE IN FAST FOOD RESTAURANTS

MINGMING HU*; KAILIN PAN**; YUETING NIU**; SHIQING CHEN**; JUN HAO YOONG‡; AZMIL HAIZAM AHMAD TARMIZI‡ and GUOWEN ZHANG*
DOI: https://doi.org/10.21894/jopr.2020.0006  |   Published Online: 10 February 2020
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