Published in
Japan Oil Chemists Society, Journal of Oleo Science, 10(69), p. 1219-1230, 2020
DOI: 10.5650/jos.ess20149
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Effect of Frying on Physicochemical and Sensory Properties of Potato Chips Fried in Palm Oil Supplemented with Thyme and Rosemary Extracts
Journal article published in 2020 by
Kashif Ghafoor,
Betül Yüksel,
Fahad Al Juhaimi,
Mehmet Musa Özcan,
Nurhan Uslu 
,
Elfadil E. Babiker,
Isam Muhamed A. Ahmed,
Ichsan Ulil Azmi
,
Elfadil E. Babiker,
Isam Muhamed A. Ahmed,
Ichsan Ulil Azmi
This paper was not found in any repository; the policy of its publisher is unknown or unclear.
Full text: Unavailable
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