Published in
Japan Oil Chemists Society, Journal of Oleo Science, 3(69), p. 185-190, 2020
DOI: 10.5650/jos.ess19288
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Characterization of Oil Uptake and Fatty Acid Composition of Pre-treated Potato Slices Fried in Sunflower and Olive Oils
Journal article published in 2020 by
Mohammed Saeed Alkaltham,
Mehmet Musa Özcan,
Nurhan Uslu 
,
Ahmad Mohammad Salamatullah,
Khizar Hayat
,
Ahmad Mohammad Salamatullah,
Khizar Hayat
This paper was not found in any repository; the policy of its publisher is unknown or unclear.
Full text: Unavailable
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