WAHID , N. R. .; KHAN KHATTAK, M. M. A. . 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, [S. l.], v. 4, n. 3, p. 1535–1546, 2020. DOI: 10.31436/ijahs.v4i3.512. Disponível em: https://journals.iium.edu.my/ijahs/index.php/IJAHS/article/view/512. Acesso em: 4 jul. 2024.