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	1.	Impact of nitrogen flushing and oil choice on the progression of lipid oxidation in unwashed fried sliced potato crisps. [electronic resource] by Marasca, E Greetham, D Herring, S D Fisk, I D Producer: 20160915 In: Food chemistry vol. 199 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Sodium ion interaction with psyllium husk (Plantago sp.). [electronic resource] by Jimoh, M A MacNaughtan, W Williams, H E L Greetham, D Linforth, R L Fisk, I D Producer: 20180220 In: Food & function vol. 7 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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