Hammed Salaudeen * , Paul Omale , John Abba, Abdullah Shuaib. Evaluation of Effects of Different Processing Methods on The Formation of Acrylamide in Potato Chips. IJEMD-SS [Internet]. 2025 Mar. 10 [cited 2025 Apr. 3];4(1):08. Available from: https://ojs.ijemd.com/index.php/SocialScience/article/view/380