Improvement in nutritional quality and thermal stability of palm olein blended with macadamia oil for deep-fat frying application
2019 ◽
Vol 56
(11)
◽
pp. 5063-5073
Keyword(s):
Improvement in thermal stability of soybean oil by blending with camellia oil during deep fat frying
2015 ◽
Vol 118
(4)
◽
pp. 524-531
◽
1970 ◽
Vol 28
◽
pp. 440-441
1987 ◽
Vol 45
◽
pp. 328-329
1998 ◽
Vol 08
(PR2)
◽
pp. Pr2-63-Pr2-66
◽
2003 ◽
Vol 27
(4)
◽
pp. 303-306
◽
High Temperature Material Processes (An International Quarterly of High-Technology Plasma Processes)
◽
2015 ◽
Vol 19
(2)
◽
pp. 105-112