WAN RASNI, W. H. N. .; SUKAIMI, J.; YAHYA, H.; HUDA-FAUJAN, N.; ARIFIN, N. OXIDATIVE STABILITY OF PALM OLEIN ADDED WITH ETHANOL EXTRACT OF CURRY LEAVES AND SENSORY QUALITY OF THE FRIED PRODUCT. Malaysian Applied Biology, [S. l.], v. 47, n. 2, p. 89–94, 2018. Disponível em: https://jms.mabjournal.com/index.php/mab/article/view/1951. Acesso em: 20 jan. 2022.