Changes in quality characteristics of coconut oil during deep frying

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dc.contributor.authorYalegama, C.
dc.contributor.authorSamaranayake, H.A.E.
dc.contributor.authorPerera, T.H.B.L.
dc.contributor.authorJayaweera, C.
dc.date.accessioned2025-01-29T15:09:34Z
dc.date.issued2020
dc.identifier.citationCocos, v23(1) p:1-13
dc.identifier.urihttps://dl-cri.nsf.gov.lk/handle/1/4244
dc.language.isoen
dc.publisherCoconut Research Institute, Lunuwila
dc.subjectCoconut oil
dc.subjectRepeated frying
dc.subjectMoisture
dc.subjectFree fatty acids
dc.subjectPeroxide value
dc.subjectIodine value
dc.titleChanges in quality characteristics of coconut oil during deep frying
dc.typeArticle

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