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Effect of Vegetable-Based Oil Blends on Physicochemical Properties of Oils During Deep-Fat Frying
Vegetable-Based Oil Physicochemical Properties
2016/5/31
Frying performance of palm olein, sesame oil and canola oil and their blends was investigated by assessing the physicochemical changes (i.e., color, viscosity, Free Fatty Acid (FFA), Peroxide Value (P...
