PDF) Effect of Freezing on Textural Kinetics in Snacks During Frying
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PDF) Performance of Olive-Pomace Oils in Discontinuous and Continuous Frying. Comparative Behavior with Sunflower Oils and High-Oleic Sunflower Oils
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The BG News October 8, 1981
Frying of Foods | SpringerLink
Sustainability | Free Full-Text | A Bibliometric Analysis and Systematic Review on E-Marketplaces, Open Innovation, and Sustainability
Full article: Development of Healthy Low-Fat Snacks: Understanding the Mechanisms of Quality Changes During Atmospheric and Vacuum Frying
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Pharmaceutics | Free Full-Text | Determination of Intrinsic Drug Dissolution and Solute Effective Transport Rate during Laminar Fluid Flow at Different Velocities
Review of mechanisms, conditions, and factors involved in the oil uptake phenomenon during the deep‐fat frying process - Ziaiifar - 2008 - International Journal of Food Science & Technology - Wiley Online Library
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Frying of Foods | SpringerLink
Cellulose acetate and adsorbents supported on cellulose fiber extracted from waxy corn husks for improving shelf life of frying oil - ScienceDirect
Effect of Processing Variables on the Oil Uptake, Textural Properties and Cooking Quality of Instant Fried Noodles - Gulia - 2013 - Journal of Food Quality - Wiley Online Library
