All articles with the keyword: frying performances

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*