Sunflower oil‐soybean wax oleogel: An oxidation stable alternative to traditional frying methods for doughnut
K Zubairee, H Yalcin… - Journal of the American …, 2024 - Wiley Online Library
Deep‐frying changes the quality of the oil through hydrolysis, oxidation, and polymerization,
which makes both positive and harmful changes in the oil and fried food items. In this study …
which makes both positive and harmful changes in the oil and fried food items. In this study …