Comparative study on stability of coconut oil, sunflower oil and palm oil during continuous deep frying
By: K. Sharanke and S. Sivakanthan
DOI: https://doi.org/10.4038/cjs.v51i4.8053 | Journal eISSN: 2513-230X
Language: English
Page range: 359 - 368
Published on: Dec 15, 2022
Published by: Faculty of Science, University of Peradeniya, Sri Lanka
In partnership with: Paradigm Publishing Services
Keywords:
© 2022 K. Sharanke, S. Sivakanthan, published by Faculty of Science, University of Peradeniya, Sri Lanka
This work is licensed under the Creative Commons Attribution 4.0 License.