NIZORI, A.; MISHRA, V. . The Effects of Frying Time and Temperatures on Fatty Acids Profile of Blanched Potato Chips. Indonesian Food Science and Technology Journal, [S. l.], v. 2, n. 1, p. 17-20, 2018. DOI: 10.22437/ifstj.v2i1.7268. Disponível em: https://online-journal.unja.ac.id/ifstj/article/view/7268. Acesso em: 26 nov. 2024.