Number of Articles: 3 | ||
1 | Influence of steam singlet method on oil quality during deep fat frying on a modified fryer | |
Volume 2, Issue 1, April 2019, Page 66-85 | ||
E. A. El-Naggar; M. H. A. Hassan | ||
2 | KINETICS AND MECHANISM OF OXIDATION OF P-ANISIDINE BY FE(III) SOLUTION IN ACIDIC MEDIUM | |
Volume 21, Issue 1-A, June 2010, Page 209-216 | ||
MOHAMED A. MANSOUR | ||
3 | SUN 3 IS THE BEST RECOMMENDED FRYING OIL: EFFECT OF OIL BLEND AND HEATING TIME ON THE CHARACTERISTICS OF ABSORBED OIL DURING DEEP FRYING OF POTATO FINGERS | |
Volume 30, Issue 12, December 2005, Page 7807-7819 | ||
H. M. Ziena | ||