Alireza Serjouie
Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
Chin Ping Tan
Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
Hamed Mirhosseini
Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
Yaakob Bin Che Man
Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
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How to cite this article
Alireza Serjouie, Chin Ping Tan, Hamed Mirhosseini and Yaakob Bin Che Man, 2010. Effect of Vegetable-Based Oil Blends on Physicochemical Properties of Oils During Deep-Fat Frying. American Journal of Food Technology, 5: 310-323.
DOI: 10.3923/ajft.2010.310.323
URL: https://scialert.net/abstract/?doi=ajft.2010.310.323
DOI: 10.3923/ajft.2010.310.323
URL: https://scialert.net/abstract/?doi=ajft.2010.310.323