Research Output | Dar Al-hikmah Library | IIUM Only
The frying performances of palm solid shortening (PS) and virgin coconut oil (VCO) blends were evaluated. The fresh chickens were fried in a blended frying medium using an open fryer for 8 hours per day intermittently at 30 min interval for five consecutive days. Three types of oils were used; i.e. palm shortening without blending (PS), a blend of