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“ Palm oil users were … users of soybean oil [odds ratio (OR) = 1.33; 95% CI: 1.08-1.63] or other cooking oils (OR = 1.23; CI: 0.99-… from users of soybean oil with a high trans-fatty acid content (OR = 1.14; CI: 0.84-1.56).”
“Interfacial tension and surfactant content (monoglycerides, diglycerides, total polar compounds) of PO and SBO increased with frying temperature and affected the oil absorption of fried strips.”