Mitigating Postfrying Degradation Factors of Fats and Oils through the Development of Bagasse-Based Adsorbent

Figure 1

SEM micrographs of (a) control SCB precursor, (b) SCB 0.5% NaOH, (c) SCB 1.0% NaOH, (d) SCB 1.5% NaOH, (e) SCB 2.0% NaOH, and (f) SCB 2.5% NaOH at 80 and 500× magnifications.

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