WAHID , N.R. and KHAN KHATTAK, M.M.A. 2020. AN ASSESMENT OF ACCEPTIBITLTY OF SENSORY ATTRIBUTES OF CHIPS COOKED BY PAN FRYING METHOD FROM MUSHROOM, HERBS AND SPICES . INTERNATIONAL JOURNAL OF ALLIED HEALTH SCIENCES. 4, 3 (Dec. 2020), 1535–1546. DOI:https://doi.org/10.31436/ijahs.v4i3.512.