ANWAR, H.; HUSSAIN, A.; SAMIN, G.; KAUSAR, T.; REHMAN, A.; SHARIF, M. A.; KABIR, K.; SIDDIQUE, T.; YAQUB, S.; NISAR, R.; ZULFIQAR, N.; NAJAM, A. Evaluation of Quality and Sensory Attributes of Potato Chips Fried in Different Oils and Their Blends, and Chemical Changes Occurred in Oils During Different Frying Counts. CHEMICA: Jurnal Teknik Kimia, [S. l.], v. 11, n. 1, 2024. DOI: 10.26555/chemica.v11i1.210. Disponível em: https://journal3.uad.ac.id/index.php/chemica/article/view/210. Acesso em: 25 aug. 2025.