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    Effect of frying cycles on the physical, chemical and antioxidant properties of selected plant oils during deep-fat frying of potato chips

    Effect of frying cycles on the physical, chemical and antioxidant properties of selected plant oils during deep-fat frying of potato chips von Ujong, A.E., Emelike, N.J.T., Owuno, F, Okiyi, P.N.

    Veröffentlicht in Food chemistry advances

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