BHUJEL, M.; ADHIKARI, B. Comparative Study on The Effect of Deep Frying on Physiochemical Properties and Qualities of Sunflower (helianthus annuus l.) and Soybean (glycine max) Oil. Journal of Food Science and Technology Nepal, [S. l.], v. 14, n. 14, 2024. DOI: 10.3126/jfstn.v14i14.71698. Disponível em: https://nepjol.info./index.php/JFSTN/article/view/71698. Acesso em: 23 nov. 2024.