Rheological characteristics of vegetable oils as affected by deep frying of French fries

M. F. R. Hassanien, A. M. Sharoba
  • Journal of Food Measurement & Characterization, April 2014, Springer Science + Business Media
  • DOI: 10.1007/s11694-014-9178-3

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The following have contributed to this page: Professor Mohamed Fawzy Ramadan Hassanien

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