Impact of Frying on Fatty Acid Profile and Rheological Behaviour of Some Vegetable Oils

Ashraf M. Sharoba, Mohamed Fawzy Ramadan
  • Journal of Food Processing & Technology, January 2017, OMICS Publishing Group
  • DOI: 10.4172/2157-7110.1000161

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http://dx.doi.org/10.4172/2157-7110.1000161

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