Thermostability and degradation kinetics of tocochromanols and carotenoids in palm oil, canola oil and their blends during deep-fat frying
Influence of composition on degradation during repeated deep‐fat frying of binary and ternary blends of palm, sunflower and soybean oils with health‐optimised saturated‐to‐unsaturated fatty acid ratios
Optimization of deep-fat frying operations
Heat transfer coefficients during deep fat frying of sweetpotato: Effects of product size and oil temperature
