BANCHODE, Roopshree; BHALLAMUDI, Sai Pranathi; KANCHANA, S. P. Evaluation of the Quality of Commonly Used Edible Oils and The Effects of Frying. The Scientific Temper, [S. l.], v. 12, n. 1&2, p. ., 2021. DOI: 10.58414/SCIENTIFICTEMPER.2021.12.1.34. Disponível em: https://scientifictemper.com/index.php/tst/article/view/275. Acesso em: 23 feb. 2025.