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The effect of different frying oils on the physicochemical and sensory properties of deep-fried doughnuts
The research has compared the impacts of four different frying oils, palm oil, coconut oil, sunflower oil and canola oil on the physicochemical, physical, textural, colour and sensory attributes of deep-fat-fried doughnuts. Physicochemical analysis showed that doughnuts fried in palm oil contained t
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