Emmanuel-Ikpeme, C.A., C.A. Eneji, and U. Essiet. 2007. “Storage Stability and Sensory Evaluation of Taro Chips Fried in Palm Oil, Palm Olein Oil, Groundnut Oil, Soybean Oil and Their Blends”. Pakistan Journal of Nutrition 6 (6): 570–575. https://doi.org/10.3923/pjn.2007.570.575.