Results 161 to 170 of about 6,134 (196)
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Advances in Deep-Fat Frying of Foods
2008Introduction, Serpil Sahin and Servet Gulum Sumnu Heat and Mass Transfer During Frying, Nawel Achir, Olivier Vitrac, and Gilles Trystram Chemistry of Frying, Joaquin Velasco, Susana Marmesat, and M. Carmen Dobarganes Quality of Frying Oil, Stavros Lalas Kinetics of Quality Changes During Frying, Franco Pedreschi and Rommy N.
openaire +1 more source
Evaluation of chicken nuggets during air frying and deep-fat frying at different temperatures
International Journal of Gastronomy and Food Science, 2023Julian Andres Gomez-Salazar +2 more
exaly
Impact of potato starch structural transitions on microstructure development during deep-frying
Food Hydrocolloids, 2023I M Riley, U Verma, Nand Ooms
exaly