Bhujel M, Adhikari B. Comparative Study on The Effect of Deep Frying on Physiochemical Properties and Qualities of Sunflower (helianthus annuus l.) and Soybean (glycine max) Oil. J Food Sci Technol Nepal [Internet]. 2024 Nov. 18 [cited 2025 May 22];14(14):29-33. Available from: https://www.nepjol.info/index.php/JFSTN/article/view/71698