Results 111 to 116 of about 194 (116)
Some of the next articles are maybe not open access.
Physio-Chemical Changes During Repeated Frying of Cooked Oil: A Review
Journal of Food Biochemistry, 2016Prakash Kumar Nayak, Kalpana Rayaguru
exaly
Evaluation of the non-aldehyde volatile compounds formed during deep-fat frying process
Food Chemistry, 2018Qing Zhang, Hong Chen, Yuntao Liu
exaly
Review: Mechanism of oil uptake during deep-fat frying and the surfactant effect-theory and myth
Advances in Colloid and Interface Science, 2006exaly
Transesterification of neat and used frying oil: Optimization for biodiesel production
Fuel Processing Technology, 2006exaly