The effects of oils and frying temperatures on the texture and fat content of potato crisps
Authors:
- A. KitaAKA. Kita
- G. LisińskaGLG. Lisińska
- G. GołubowskaGGG. Gołubowska
- 1 January 2007
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 102 (1) , 1-5
Abstract
No abstract availableKeywords
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