Authors: Jaswir, I Man, YBC Kitts, DD

Citation: I. Jaswir et al., Use of natural antioxidants in refined palm olein during repeated deep-fatfrying, FOOD RES IN, 33(6), 2000, pp. 501-508

Authors: Jaswir, I Man, YBC Kitts, DD

Citation: I. Jaswir et al., Effect of natural antioxidants in controlling alkaline contaminant materials (ACM) in heated palm olein, FOOD RES IN, 33(2), 2000, pp. 75-81

Authors: Man, YBC Jaswir, I

Citation: Ybc. Man et I. Jaswir, Effect of rosemary and sage extracts on frying performance of refined, bleached and deodorized (RBD) palm olein during deep-fat frying, FOOD CHEM, 69(3), 2000, pp. 301-307

Authors: Jaswir, I Man, YBC Kitts, DD

Citation: I. Jaswir et al., Synergistic effects of rosemary, sage, and citric acid on fatty acid retention of palm olein during deep-fat frying, J AM OIL CH, 77(5), 2000, pp. 527-533

Authors: Jaswir, I Man, YBC Kitts, DD

Citation: I. Jaswir et al., Optimization of physicochemical changes of palm olein with phytochemical antioxidants during deep-fat frying, J AM OIL CH, 77(11), 2000, pp. 1161-1168

Authors: Jaswir, I Man, YBC

Citation: I. Jaswir et Ybc. Man, Use optimization of natural antioxidants in refined, bleached, and deodorized palm olein during repeated deep-fat frying using response surface methodology, J AM OIL CH, 76(3), 1999, pp. 341-348