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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. CJTK [Internet]. 2024 Aug. 15 [cited 2026 Sep. 17];11(1). Available from: https://journal3.uad.ac.id/index.php/chemica/article/view/210