frying oil an overview sciencedirect topic in Bangladesh
Pan Frying – an overview | ScienceDirect Topics In deep-fat frying, at a similar temperature to that of pan frying (16080 掳C), there is a thick lipid layer of 10000 mm. Losses of phenolic antioxidants are higher when frying foods rich in fat, such as meat or fish or full-fat cheese, as the lipid fraction […]
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