Quality changes of palm olein during frying fritter banana

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Quality changes of palm olein during frying fritter banana

Bibliographic Details
Main Author:	Nur Adila Basari (Author)
Corporate Author:	Universiti Sultan Zainal Abidin Fakulti Teknologi Makanan
Format:	Book
Language:	English
Published:	2011
Subjects:	Universiti Sultan Zainal Abidin > Project report Frying Oils and fats, Edible

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