Comparison of Microwave and Conventional Frying on Quality Attributes and Fat Content of Potatoes

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Transport Mechanisms and Quality Changes During Frying of Chicken Nuggets-Hybrid Mixture Theory Based Modeling and Experimental Verification

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A Comparative Study of the Characteristics of French Fries Produced by Deep Fat Frying and Air Frying

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Microwave food processing—A review

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Frying of Potatoes: Physical, Chemical, and Microstructural Changes

(2012) Franco Pedreschi   DRYING TECHNOLOGY

Microwave Frying Compared with Conventional Frying via Numerical Simulation

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Experimental measurement of physical pressure in foods during frying

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POROSITY DEVELOPMENT AND ITS EFFECT ON OIL UPTAKE DURING FRYING PROCESS

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Comparative study of physical and sensory properties of pre-treated potato slices during vacuum and atmospheric frying

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