DEORA, N. S.; DESWAL, A.; MADHAVAN, S. Application of Rosemary (rosmarinus officinalis l.) Based Natural Antioxidant During Deep Fat Frying of Noodle. Turkish Journal of Agriculture - Food Science and Technology, [S. l.], v. 4, n. 4, p. 298–304, 2016. DOI: 10.24925/turjaf.v4i4.298-304.440. Disponível em: https://agrifoodscience.com/index.php/TURJAF/article/view/440. Acesso em: 22 nov. 2024.