Effects of Continuous Deep-fat Frying on the Physicochemical Properties of Assorted Brands of Edible Cooking Oils Sold in Greater Metropolitan Kampala
Timothy Omara, Erisa Kigenyi, Fortunate Laker, Monica Adokorach, George Otim, Raymond Kalukusu, Bashir Musau, Sarah Kagoya & Brenda Victoria Nakabuye · Asian Journal of Applied Chemistry Research · 2019
Aims: To investigate the effects of continuous deep fat frying of white (Irish) potatoes on the physical and chemical attributes of ten brands of edible cooking oils: Fortune Butto, Roki, Tamu, Best Fry, Mukwano, Golden Fry (hard oils); Sunseed, Sunny, Sunvita and Sunlite (soft o...
Open access
Research Article
10.9734/ajacr/2019/v3i230086