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Frying of Foods | SpringerLink
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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
Post-Frying Oil Drainage from Potato Chips and French Fries: A Comparative Study of Atmospheric and Vacuum Drainage | SpringerLink
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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Foods | Free Full-Text | Performance of Olive-Pomace Oils in Discontinuous and Continuous Frying. Comparative Behavior with Sunflower Oils and High-Oleic Sunflower Oils
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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Cellulose acetate and adsorbents supported on cellulose fiber extracted from waxy corn husks for improving shelf life of frying oil - ScienceDirect
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Full article: Development of Healthy Low-Fat Snacks: Understanding the Mechanisms of Quality Changes During Atmospheric and Vacuum Frying
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Frying of Foods | SpringerLink
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
