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

Faculty Agriculture Year: 2015
Type of Publication: ZU Hosted Pages:
Authors:
Mohamed Fawzy Ramadan Hasanien
Journal: Food Measure elsevier Volume:
Keywords : Rheological characteristics , vegetable oils , affected , deep frying    
Abstract:
Rheological characteristics of vegetable oils as affected by deep frying of French fries
    
     
 
       

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