Improving the frying performance of RBD palm olein oil using NaturFORT™ TRLG 101 liquid as on-top of TBHQ in deep-fat frying of potato chips
Crossref DOI link: https://doi.org/10.1007/s13197-017-2869-0
Published Online: 2017-09-26
Published Print: 2017-11
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Trivedi, Vishal
Nivetha, Y.
Edwin Chow, P. Y. https://orcid.org/0000-0003-0067-1640
License valid from 2017-09-26
