Oil absorption, polymer and polar compounds formation during deep -fat frying of Frech fries in vegetable oils.
dc.creator | Razali, Ismail 42262, autor. aut | |
dc.creator | Badri, M. 50968. | |
dc.description | 10 ref. | |
dc.language | d | |
dc.relation | ||
dc.subject | Aceite de palma | |
dc.subject | Aceite de soya | |
dc.subject | Aceites vegetales. | |
dc.subject | Ácidos grasos. | |
dc.subject | Fritura. | |
dc.subject | Grasa | |
dc.subject | Nutrición humana. | |
dc.title | Oil absorption, polymer and polar compounds formation during deep -fat frying of Frech fries in vegetable oils. | |
dc.type | text |
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