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RSM applied for optimization of deep-fat fried ripe plantain slices and study of oxidation kinetics of oil by a DSC and polar methods

Crossref DOI link: https://doi.org/10.1007/s13197-015-2021-y

Published Online: 2015-10-17

Published Print: 2016-01

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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