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The Frying Stability of Oleogel Made from Rice Bran Wax and Sunflower Oil During Intermittent Frying of Potato Chips.
- Published in:
- Journal of Oleo Science, 2023, v. 72, n. 11, p. 997, doi. 10.5650/jos.ess22408
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- Article
The efficacy of beeswax in extending frying life of sunflower oil and storage stability of fried potato chips.
- Published in:
- Journal of the American Oil Chemists' Society (JAOCS), 2024, v. 101, n. 4, p. 431, doi. 10.1002/aocs.12777
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- Publication type:
- Article