Results 291 to 300 of about 3,039,336 (334)
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Effect of pre-treatments and frying conditions on the formation of starch-lipid complex in potato starch chips during deep-frying process.

International Journal of Biological Macromolecules
Yancai Li   +7 more
semanticscholar   +1 more source

Advances in Deep-Fat Frying of Foods

2008
Introduction, 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

Deep Fat Frying

Cornell Hotel and Restaurant Administration Quarterly, 1971
openaire   +1 more source

Amylose molecular fine structure dictates water–oil dynamics during deep-frying and the caloric density of potato crisps

Nature Food, 2020
S. Reyniers   +8 more
semanticscholar   +1 more source

Deep neural networks for the evaluation and design of photonic devices

Nature Reviews Materials, 2020
Jiaqi Jiang   +2 more
exaly  

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