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  1. 1
    Frying of food oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures

    Frying of food oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures by Boskou, Dimitrios, Elmadfa, Ibrahim

  2. 2
    Quality changes of palm olein during frying fritter banana

    Quality changes of palm olein during frying fritter banana by Nur Adila Basari

    Published 2011
  3. 3
    Frying improving quality

    Frying improving quality by Rossell, J. B.

    Published 2001

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