All articles with the keyword: deep fat frying

COMPARATIVE ASSESSMENT OF THERMAL RESISTANCE OF PALM STEARIN AND HIGH OLEIC BLENDED OIL WHEN SUBJECTED TO FRYING PRACTICE IN FAST FOOD RESTAURANTS
Vol. 32  March 2020 p.  90-102
Author(s): MINGMING HU*; KAILIN PAN**; YUETING NIU**; SHIQING CHEN**; JUN HAO YOONG‡; AZMIL HAIZAM AHMAD TARMIZI‡ and GUOWEN ZHANG*