Nutritional Changes in Commercial Oil Blend During Repetitive Deep Fat Frying of French Fries with Sensory Characteristic of Fried Food. Pakistan Journal of Analytical & Environmental Chemistry, Pakistan, v. 21, n. 2, p. 358 – 367, 2020. DOI: 10.21743/pjaec/2020.12.38. Disponível em: https://pjaec.pk/index.php/pjaec/article/view/154. Acesso em: 5 nov. 2025.