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Evaluation of Deterioration Parameters of Hazelnut Oil, Palm Olein and Their Blends During Repeated Deep‐Frying of Potatoes.

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Bibliographic Details
Title: Evaluation of Deterioration Parameters of Hazelnut Oil, Palm Olein and Their Blends During Repeated Deep‐Frying of Potatoes.
Authors: Baştürk, Ayhan1 (AUTHOR) ayhanbasturk@yyu.edu.tr, Ceylan, M. Murat2 (AUTHOR)
Source: Food Science & Nutrition. Apr2026, Vol. 14 Issue 4, p1-13. 13p.
Database: Academic Search Ultimate
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ISSN:20487177
DOI:10.1002/fsn3.71726