Comparison of vacuum and atmospheric deep-fat frying of wheat starch and gluten based snacks

Quality characteristics of vacuum-fried snacks prepared from various sweet potato cultivars

(2012) Ji-Hee Yang et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Vacuum Frying: An Alternative to Obtain High-Quality Dried Products

(2011) A. Andrés-Bello et al.   Food Engineering Reviews

Optimization of Blanching Conditions Prior to Deep Fat Frying of Yam Slices

(2010) O.P. Sobukola et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Analysis of wheat gluten and starch matrices during deep-fat frying

(2009) A.M. Gazmuri et al.   FOOD CHEMISTRY

Vacuum frying reduces oil uptake and improves the quality parameters of carrot crisps

(2009) V. Dueik et al.   FOOD CHEMISTRY

Vacuum frying of high-quality fruit and vegetable-based snacks

(2008) Paulo F. Da Silva et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparison between atmospheric and vacuum frying of apple slices

(2007) M. Mariscal et al.   FOOD CHEMISTRY