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Effect of frying process on fatty acid composition and iodine value of selected vegetable oils and their blends

Authors :
Alireza, S.
Che Man, Y. B.
Hamed, M.
Chin Ping Tan
Source :
Scopus-Elsevier

Details

Database :
OpenAIRE
Journal :
Scopus-Elsevier
Accession number :
edsair.dedup.wf.001..ae453ed724aba313424e1dda755b4f9e

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