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The frying stability comparison of refined palm oil, canola oil, corn oil, groundnut oil, and sunflower oil during intermittent frying of french fries

Crossref DOI link: https://doi.org/10.1007/s11694-022-01646-1

Published Online: 2022-10-04

Published Print: 2023-02

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Elaine, Elaine

Fong, Ee Lynn

Pui, Liew Phing

Goh, Kok Ming

Nyam, Kar Lin https://orcid.org/0000-0002-2410-9823
License Information

Text and Data Mining valid from 2022-10-04

Version of Record valid from 2022-10-04
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Article History

Received: 5 June 2022

Accepted: 21 September 2022

First Online: 4 October 2022

Declarations

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: The authors have declared no conflict of interest.

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