Keywords = sensory evaluation . free fatty acids
| Number of Articles: 1 | ||
| 1 | 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 | ||
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