Anencephaly alters renal parenchymal volume in human fetuses?

Abstract Deep-fried batter food products have recently gained popularity since they are both appetizing and palatable. However, deep-fried food contains high oil content, promoting increasing health concerns of consumers. Oil absorption reduction batter formulae and new types of cooking oil are showing improved customer demand. Coconut oil is gaining interest as a healthy food selection but information comparing coconut oil to palm oil for frying is limited. Effects of oil type and ingredients on the properties of deep-fried batter were investigated. Density of the fried flakes differed slight...