samosa potato
Selected indexed studies
- Influence of baking and frying conditions on acrylamide formation in various prepared bakery, snack, and fried products. (Front Nutr, 2022) [PMID:36532518]
- Detection and Profiling of Antibiotic Resistance among Culturable Bacterial Isolates in Vended Food and Soil Samples. (Int J Microbiol, 2020) [PMID:32963538]
- A Simple Spectrophotometric Method for the Determination of Thiobarbituric Acid Reactive Substances in Fried Fast Foods. (J Anal Methods Chem, 2016) [PMID:27123360]
_Worker-drafted node — pending editorial review._
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Sources
- Influence of baking and frying conditions on acrylamide formation in various prepared bakery, snack, and fried products. (2022) pubmed
- Detection and Profiling of Antibiotic Resistance among Culturable Bacterial Isolates in Vended Food and Soil Samples. (2020) pubmed
- A Simple Spectrophotometric Method for the Determination of Thiobarbituric Acid Reactive Substances in Fried Fast Foods. (2016) pubmed