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Waqar M, Ahmad A, Qaisar W, Basri R, Aziz H. Influence of Phenolic Antioxidants on Changes in Quality Characteristics of Palm Olein during Intermittent Frying of Potato Chips. Jammu Kashmir J. Agric. [Internet]. 2023 Aug. 30 [cited 2024 Oct. 16];3(2):79-88. Available from: https://jkjagri.com/index.php/journal/article/view/64