LISA, SA; KABIR, MA; RAHMAN, MM; RAHMAN, S. Qualitative changes of different vegetable oils during repeated deep frying. Bangladesh Journal of Scientific and Industrial Research, [S. l.], v. 57, n. 1, p. 49–60, 2022. DOI: 10.3329/bjsir.v57i1.58900. Disponível em: https://banglajol.info/index.php/BJSIR/article/view/58900. Acesso em: 6 sep. 2025.