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

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

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

EFFECT OF DEEP-FAT FRYING ON CANOLA OIL, PALMOLEIN AND SUNFLOWER OIL BLENDS: B) BIOLOGICALAND NUTRITIONAL STUDIES

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

Quality of Deep Frying Oil as Affected By the Type of Foods and Total Frying-Use Time

Quality Attributes of French Fries: Factors Affecting Thereon A Review

Effect of Rice Flour Addition on Batter Quality and Oil Absorption of Deep-Fat Fried Potato Strips

Effect of Coating Material on The Quality of Oil Uptake and Potato Chips