Transformations and functional role of starch during potato crisp making: A review
Roll-to-Roll Manufacturing of Robust Superhydrophobic Coating on Metallic Engineering Materials | ACS Applied Materials & Interfaces
International Journal of Food Engineering
Full article: Structure and Texture Properties of Fried Potato Products
Journal of Food Processing and Preservation 1992 No.16 No.6
A review of the impact of processing on nutrient bioaccessibility and digestion of almonds. - Abstract - Europe PMC
Air Fried BNNA.cdr
Multiphase flow, heat and mass transfer modeling during frying of potato: effect of food sample to oil ratio
Drying of Foods, Vegetables and Fruits (Volume 2) - National ...
ADVANCES IN FRYING by Lucian Cuibus - Issuu
Mimicking Insect Wings: The Roadmap to Bioinspiration | ACS Biomaterials Science & Engineering
Plants | Free Full-Text | Metabolic Diversity of Flavonoids and Antioxidant Potential for Characterization of Underutilized Citrus Species for Nutritional Security
FAT BODIES, HEALTH AND THE MEDIA
PDF) Physical Properties of Gum Karaya-Starch-Essential Oil Patches
What's Wrong with Fat: 9780199377114: Medicine & Health Science Books @ Amazon.com
PDF) Polyphenolic compounds of eggplant peel juice as a natural antioxidant for the stability of sunflower oil during deep-fat frying
Investigations of Heat Seal Parameters and Oxygen Detection in Flexible Packages | Semantic Scholar
The Safe Food Imperative by World Bank Group Publications - Issuu
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
PDF) Dynamic Optimization of Dehydration Processes: Minimizing Browning in Dehydration of Potatoes | Marcus Karel - Academia.edu
