Effect of frying temperature and slice thickness on sensory attributes and acrylamide content in potato crisps of selected Kenyan varieties. East African Journal of Science, Technology and Innovation, [S. l.], v. 4, n. 3, 2023. DOI: 10.37425/eajsti.v4i.737. Disponível em: https://mail.eajsti.org/index.php/EAJSTI/article/view/737. Acesso em: 17 nov. 2024.