Roll-to-Roll Manufacturing of Robust Superhydrophobic Coating on Metallic Engineering Materials | ACS Applied Materials & Interfaces
Monitoring of oil quality from commercial fried foods‐A case study from India - Kaimal - 2022 - Journal of Food Processing and Preservation - Wiley Online Library
ADVANCES IN FRYING by Lucian Cuibus - 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
The Safe Food Imperative by World Bank Group Publications - Issuu
Transformations and functional role of starch during potato crisp making: A review
Full article: Structure and Texture Properties of Fried Potato Products
PDF) Effect Of infrared radiation on chemical and physical properties on Duku's peel
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
Atomic-Oxygen-Durable and Electrically-Conductive CNT-POSS-Polyimide Flexible Films for Space Applications | ACS Applied Materials & Interfaces
PDF) Polyphenolic compounds of eggplant peel juice as a natural antioxidant for the stability of sunflower oil during deep-fat frying
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
Multiphase flow, heat and mass transfer modeling during frying of potato: effect of food sample to oil ratio
Atomic-Oxygen-Durable and Electrically-Conductive CNT-POSS-Polyimide Flexible Films for Space Applications | ACS Applied Materials & Interfaces
PDF) Physical Properties of Gum Karaya-Starch-Essential Oil Patches
Multiphase flow, heat and mass transfer modeling during frying of potato: effect of food sample to oil ratio
a case study of fried peanut processing plant
PDF) Polyphenolic compounds of eggplant peel juice as a natural antioxidant for the stability of sunflower oil during deep-fat frying
PDF) Dynamic Optimization of Dehydration Processes: Minimizing Browning in Dehydration of Potatoes | Marcus Karel - Academia.edu
