KULKARNI, D.; PANDA, S.; K. SONAWANE, S.; S. DABADE, A. REDUCTION OF OIL UPTAKE FROM POTATO FENCH FRIES BY PLASTICISER SHELLAC AND ULTRASOUND TECHNOLOGY. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 9, n. 4, p. 813–815, 2020. DOI: 10.15414/jmbfs.2020.9.4.813-815. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/8995. Acesso em: 3 oct. 2026.