Effect of repeated frying on the viscosity, density and dynamic interfacial tension of palm and olive oil

Published 2011 View Full Article

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Title
Effect of repeated frying on the viscosity, density and dynamic interfacial tension of palm and olive oil
Authors
Keywords
-
Journal
JOURNAL OF FOOD ENGINEERING
Volume 105, Issue 1, Pages 169-179
Publisher
Elsevier BV
Online
2011-02-17
DOI
10.1016/j.jfoodeng.2011.02.021

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