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August 1, 2026Food Chemistry AdvancesOpen Access

Development, Characterization, and Commercial Feasibility of a Deep-Frying Oil Blend with a Balanced Fatty Acid Profile and Low Trans Fatty Acid Content

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TPTeerasak PunvichaiTWTharawee WahiratreeyakulSISantichai Inrit

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Punvichai et al. (2026) studied this question.

synapsesocial.com/papers/6a8921afeb3171c94f1ffad5https://doi.org/10.1016/j.focha.2026.101383
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