HAMMED SALAUDEEN * , PAUL OMALE , JOHN ABBA; ABDULLAH SHUAIB. Evaluation of Effects of Different Processing Methods on The Formation of Acrylamide in Potato Chips. International Journal of Emerging Multidisciplinaries: Social Science, [S. l.], v. 4, n. 1, p. 08, 2025. DOI: 10.54938/ijemdss.2025.04.1.380. Disponível em: https://ojs.ijemd.com/index.php/SocialScience/article/view/380. Acesso em: 3 apr. 2025.