kinetic modeling of water loss in potato slices pretreated with ultrasound and edible coating during deep-fat frying process

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modeling apparent density of potato strips pretreated with ultrasound and drying during deep-fat frying

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modeling oil uptake of potato strips pretreated with ultrasound, microwave and osmotic dehydration during deep-fat frying process

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Oil absorption reduction of eggplant slices during deep fat frying by applying osmotic dehydration pretreatment

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عنوان ژورنال:
پژوهش های صنایع غذایی

جلد ۲۳، شماره ۳، صفحات ۳۳۰-۳۴۶

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