Cite
HARVARD Citation
Bassama, J. et al. (n.d.). Deep-fat frying process induces nutritional composition diversity of fried products assessed by SAIN/LIM scores. Journal of food engineering. pp. 204-213. [Online].
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Bassama, J. et al. (n.d.). Deep-fat frying process induces nutritional composition diversity of fried products assessed by SAIN/LIM scores. Journal of food engineering. pp. 204-213. [Online].