Fingerprint
Dive into the research topics of 'Frying of potato chips in a blend of canola oil and palm olein: Changes in levels of individual fatty acids and tocols'. Together they form a unique fingerprint.- Sort by
- Weight
- Alphabetically
Frying of potato chips in a blend of canola oil and palm olein: Changes in levels of individual fatty acids and tocols
Mohammed Al-Khusaibi, Michael H. Gordon, Julie A. Lovegrove, Keshavan Niranjan*
*Corresponding author for this work
Research output: Contribution to journal › Article › peer-review
31
Citations
(Scopus)