EFFECT OF MICROWAVE AND OPEN FRYING ON PHYSICO-CHEMICAL PROPERTIES OF FRIED OIL AND POORI - AN INDIAN FRIED FOOD. International Journal of Food and Nutritional Sciences, [S. l.], v. 3, n. 4, p. 131–136, 2014. Disponível em: https://www.ijfans.org/index.php/Journal/article/view/217. Acesso em: 14 aug. 2026.