Publication not explained

This publication has not yet been explained in plain language by the author(s). However, you can still read the publication.

If you are one of the authors, claim this publication so you can create a plain language summary to help more people find, understand and use it.

Featured Image

Read the Original

This page is a summary of: Effect of Frying on Physicochemical and Sensory Properties of Potato Chips Fried in Palm Oil Supplemented with Thyme and Rosemary Extracts, Journal of Oleo Science, January 2020, Japan Oil Chemists' Society,
DOI: 10.5650/jos.ess20149.
You can read the full text:



The following have contributed to this page