Improvement in nutritional quality and thermal stability of palm olein blended with macadamia oil for deep-fat frying application
Crossref DOI link: https://doi.org/10.1007/s13197-019-03979-0
Published Online: 2019-08-08
Published Print: 2019-11
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Koohikamali, Sara http://orcid.org/0000-0002-9761-5401
Alam, Mohammad S.
Text and Data Mining valid from 2019-08-08
Version of Record valid from 2019-08-08
Article History
Revised: 25 March 2019
Accepted: 24 July 2019
First Online: 8 August 2019