Results 271 to 280 of about 6,311 (293)
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The effects of oils and frying temperatures on the texture and fat content of potato crisps
Food Chemistry, 2007exaly
Fatty Acid Composition and Trans Fatty Acids in Crisps and Cakes in Turkey's Markets
International Journal of Food Properties, 2011Yavuz Selim Çakmak
exaly
Relationship between Virgin Olive Oil Phenolic Compounds and Acrylamide Formation in Fried Crisps
Journal of Agricultural and Food Chemistry, 2008Vincenzo Fogliano +2 more
exaly
Modified atmosphere packaging and temperature effect on potato crisps oxidation during storage
Analytica Chimica Acta, 2004P Paseiro Losada
exaly