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      Analysis of quality and microstructure of freshly potato strips fried with different oils

      , , , , , ,
      LWT
      Elsevier BV

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          Vacuum frying of potato chips

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            Correlation of fatty acid composition of vegetable oils with rheological behaviour and oil uptake

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              Fatty acid profile of edible oils and fats consumed in India

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                Author and article information

                Journal
                LWT
                LWT
                Elsevier BV
                00236438
                November 2020
                November 2020
                : 133
                : 110038
                Article
                10.1016/j.lwt.2020.110038
                6a3d9faa-d1ba-41ab-af97-17ba4c9348cd
                © 2020

                https://www.elsevier.com/tdm/userlicense/1.0/

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