Changes in physiochemical properties of deep fried food due to use of repeatedly heated coconut oil

Date

Authors

Gimasha, A.J.N..Wayamba University of Sri Lanka,Department of Food Science & Technology,Faculty of Livestock, Fisheries and Nutrition, Makandura, Gonawila

Yalegama, L.L.W.C..Coconut Processing Research Division, Coconut Research Institute,Lunuwila,cyalegama@yahoo.co.in

Samaranayake, H.A.E..Coconut Processing Research Division, Coconut Research Institute,Lunuwila

Gunathilake, K.D.P..Wayamba University of Sri Lanka,Department of Food Science & Technology,Faculty of Livestock, Fisheries and Nutrition, Makandura, Gonawila

Publisher

Sri Lanka Association for the Advancement of Science Proceedings of the 68th Annual Sessions - 2016. Part 1

Keywords

Agricultural Science and Forestry, -

URI

https://viduketha.nsf.gov.lk/handle/123456789/18148

Collections

Annual Session Proceedings – Abstracts