Enhancing oxidative stability and antioxidant retention through synergistic blending of rice bran oil and palm olein during prolonged deep-fat frying . Journal of Food Technology Research, [S. l.], v. 12, n. 3, p. 224–242, 2025. DOI: 10.18488/jftr.v12i3.4450. Disponível em: https://archive.conscientiabeam.com/index.php/58/article/view/4450. Acesso em: 30 jul. 2026.