TY  - BOOK
AU  - GROVER, Aditi
TI  - Physico-chemical changes in selected cooking oils/fat used for deep frying
U1  - T 664.36 G92P 
PY  - 2007///
CY  - Ludhiana
PB  - PAU
KW  - OILS AND FATS, EDIBLE
KW  - OIL ANALYSIS
N2  - Four commonly used oils and fat such as mustard, groundnut, soyabean oil and hydrogenated fat were selected to observe the changes in the physical and chemical characteristics during deep frying of three selected products namely Mathi, Pakoda and Poori. A
ER  -