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EFFECTS OF ADDITIVES ON QUALITY AND FRYING PERFORMANCE OF PALM SUPEROILIEN DURING FRYING
RAZALI I. | JOUHARI M. | NOR A.S.
PALM OIL DEVELOPMENTS
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OIL ABSORPTION, POLYMER AND POLAR COMPONENTS FORMATION DURING DEEP-FAT FRYING OF FRENCH FRIES IN VEGETABLE OILS
RAZALI I. | BADRI M.
View 155