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

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

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

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

Changes in the quality characteristics of Moringa oleifera oil compared with olive oil during potato frying

Effect of natural extracts on the stability of sunflower oil and acrylamide formation at different thermal treatments

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

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

SOME VEGETABLE OILS, BUTTER' FAT AND THEIR BLENOS: PH7YSICO-CHEMICA PROPERTIES AND EFFECT OF OEEP FRYING THEREON.

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