Effects of Unrefined Oils and Butter on the Physicochemical and Nutritional Properties of Fried Doughnuts
Itohowo Okon Akpan, Itoro Nyakno Willie & Uwem Udosen Ubong · South Asian Research Journal of Natural Products · 2025
Aims: This study aimed to investigate the health implications of using unrefined oils and butter in doughnut preparation by analyzing the physicochemical properties, fatty acid profiles, and elemental compositions of extracted frying oils. Study Design: An experimental laboratory...
Open access
Research Article
10.9734/sarjnp/2025/v8i2202