Saleh ش. م. ق.; ALSarahe ا. ث. ا.; Naser ر. م. ص. Study of factors affecting on the formation of acryl amide in the fried Potato. University of Aden Journal of Natural and Applied Sciences, [S. l.], v. 20, n. 1, p. 35–46, 2016. DOI: 10.47372/uajnas.2016.n1.a04. Disponível em: https://uajnas.adenuniv.com/index.php/uajnas/article/view/313. Acesso em: 22 dec. 2024.