Low‐Temperature Domestic Deep‐Frying of Soybean‐Cake Tempe in Vegetable Cooking Oils: How Many Times Are Stable to Use?
Year: 2024
Type: article
Source: Journal of Food Safety
DOI: 10.1111/jfs.13165
Institutions: Diponegoro University, Massachusetts Institute of Technology
Language: English
Subfield: Organic Chemistry
Field: Chemistry
Domain: Physical Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W4403269920