Influence of steam singlet method on oil quality during deep fat frying on a modified fryer

Effect of Deep Frying on Fatty Acids Profile of Fried Chicken and Tilapia

THE EFFECT OF DEEP-FAT FRYING ON THE COMPOSITIONOF FATTY ACIDS, FAT QUALITY INDICATORS AND OIL STABILITY OF SOME FRIED FOODS SERVED IN SOME EGYPTIAN HOTELS

Deep-Fat Frying of Potatoes in Palm Oil in Relation to Quality Characteristics Assessment

A SURVEY OF QUALITY OF USING FRYING OILS IN SOME FAST FOODS RESTAURANTS

Effect of Deep Frying on Fatty Acid Composition and Polymer Content in Sunflower and Soybean Oils

ESTIMATION OF QUALITY ATTRIBUTES AND FRYING TIMES OF COTTONSEED AND SUNFLOWER OIL BLEND DURING DEEP-FAT FRYING OF POTATO CHIPS

Effect of Deep-Fat Frying Performance on Canola Oil, Palm Olein and Sunflower Oil Blends: A- Chemical Parameters

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

EFFECT OF THERMAL PROCESSING AND TYPES OF FOODS ON STABILITY OF COTTONSEED OIL PROPERTIES AND FORMATION OF TRANS COMPONENTS DURING DEEP FRYING