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PDF) Dynamic Optimization of Dehydration Processes: Minimizing Browning in Dehydration of Potatoes | Marcus Karel - Academia.edu
Motion of Liquid Drops on Surfaces Induced by Asymmetric Vibration: Role of Contact Angle Hysteresis | Langmuir
a case study of fried peanut processing plant
International Journal of Food Engineering
Transformations and functional role of starch during potato crisp making: A review
Multiphase flow, heat and mass transfer modeling during frying of potato: effect of food sample to oil ratio
Torrance York - Kehrer Verlag
A review of the impact of processing on nutrient bioaccessibility and digestion of almonds. - Abstract - Europe PMC
Adhesion improvement on the inner side of LLDPE/PA tubular film exposed to DCSBD roll‐to‐roll plasma system from the outer side of the film - Štěpánová - Plasma Processes and Polymers - Wiley
Adhesion improvement on the inner side of LLDPE/PA tubular film exposed to DCSBD roll‐to‐roll plasma system from the outer side of the film - Štěpánová - Plasma Processes and Polymers - Wiley
Foods | Free Full-Text | Understanding the Frying Process of Plant-Based Foods Pretreated with Pulsed Electric Fields Using Frying Models
PDF) Optimisation of Enzyme Aided Peeling of Musk Lime (Citrus Mitis B.) and Development of Its Candied Peel
PDF) Polyphenolic compounds of eggplant peel juice as a natural antioxidant for the stability of sunflower oil during deep-fat frying
Mimicking Insect Wings: The Roadmap to Bioinspiration | ACS Biomaterials Science & Engineering
What's Wrong with Fat: 9780199377114: Medicine & Health Science Books @ Amazon.com
Multiphase flow, heat and mass transfer modeling during frying of potato: effect of food sample to oil ratio
PDF) Effect Of infrared radiation on chemical and physical properties on Duku's peel
Oil Uptake by Potato Chips or French Fries: A Review - Arslan - 2018 - European Journal of Lipid Science and Technology - Wiley Online Library
