Drying of Foods, Vegetables and Fruits (Volume 2) - National ...
What's Wrong with Fat: 9780199377114: Medicine & Health Science Books @ Amazon.com
Oil Uptake by Potato Chips or French Fries: A Review - Arslan - 2018 - European Journal of Lipid Science and Technology - Wiley Online Library
Motion of Liquid Drops on Surfaces Induced by Asymmetric Vibration: Role of Contact Angle Hysteresis | Langmuir
Transformations and functional role of starch during potato crisp making: A review
ADVANCES IN FRYING by Lucian Cuibus - Issuu
Journal of Food Processing and Preservation 1992 No.16 No.6
Multiphase flow, heat and mass transfer modeling during frying of potato: effect of food sample to oil ratio
Roll-to-Roll Manufacturing of Robust Superhydrophobic Coating on Metallic Engineering Materials | ACS Applied Materials & Interfaces
Motion of Liquid Drops on Surfaces Induced by Asymmetric Vibration: Role of Contact Angle Hysteresis | Langmuir
Multiphase flow, heat and mass transfer modeling during frying of potato: effect of food sample to oil ratio
PDF) Dynamic Optimization of Dehydration Processes: Minimizing Browning in Dehydration of Potatoes | Marcus Karel - Academia.edu
A review of the impact of processing on nutrient bioaccessibility and digestion of almonds. - Abstract - Europe PMC
International Journal of Food Engineering
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
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
The Safe Food Imperative by World Bank Group Publications - Issuu
PDF) Polyphenolic compounds of eggplant peel juice as a natural antioxidant for the stability of sunflower oil during deep-fat frying
a case study of fried peanut processing plant
