Sensory and chemical stability of tortilla chips fried in canola oil, corn oil, and partially hydrogenated soybean oil
- 1 October 1995
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 72 (10) , 1123-1130
- https://doi.org/10.1007/bf02540977
Abstract
No abstract availableKeywords
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