TANGPANITHANDEE, N. .; ON-NOM, N.; SRICHAMNONG, W. EFFECT OF VEGETABLE OIL BLENDING ON ACRYLAMIDE DURING POTATO DEEP-FRYING. Malaysian Applied Biology, [S. l.], v. 48, n. 4, p. 47–51, 2019. Disponível em: https://jms.mabjournal.com/index.php/mab/article/view/1876. Acesso em: 16 jul. 2024.