검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
3D computational simulation for the prediction of coupled momentum, heat and mass transfer during deep-fat frying of potato strips coated with different concentrations of alginate Naghavi EA, Dehghannya J, Ghanbarzadeh B Journal of Food Engineering, 235, 64, 2018 |
| 2 |
Acrylamide reduction under different pre-treatments in French fries Pedreschi F, Kaack K, Granby K, Troncoso E Journal of Food Engineering, 79(4), 1287, 2007 |
| 3 |
Decreasing of oil absorption in potato strips during deep fat frying Rimac-Brncic S, Lelas V, Rade D, Simundic B Journal of Food Engineering, 64(2), 237, 2004 |