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(2022) Investigation of the Physicochemical Properties of Vegetable Oils Blended with Sesame Oil and Their Oxidative Stability during Frying. International Journal of Food Science.

(2020) Quality Assessments of the Fried Oils in Fast Food Restaurants of Yazd, Iran. Journal of Nutrition And Food Security. pp. 201-208. ISSN 24767417 (ISSN)