Effect of frying conditions on shrinkage and porosity of fried potatoes

EFFECT OF DRYING METHOD ON SHRINKAGE AND POROSITY

Magdalini Krokida, Z.B. Maroulis · Drying Technology · 1997 · 339 citations · Full text

Agriculture, Materials Engineering, Materials Science +16

Colour changes during deep fat frying

Magdalini Krokida, Vassiliki Oreopoulou, Z.B. Maroulis et al. · Journal of Food Engineering · 2001 · 188 citations · Full text

Agriculture, Food Science, Nutritional Sciences +14

Oil uptake during deep-fat frying: factors and mechanism

I. Sam Saguy, Eli J. Pinthus · Food technology · 1995 · 156 citations

Agriculture, Food Science, Nutritional Sciences +12

Effect of pre‐fry drying of oil uptake and distribution in potato crisp manufacture

Michael Gamble, Peter Rice · International Journal of Food Science & Technology · 1987 · 103 citations

Agriculture, Food Science, Food Chemistry +16

THERMAL and PHYSICAL PROPERTIES of TORTILLA CHIPS AS A FUNCTION of FRYING TIME

Rosana G. Moreira, J. S. eat Palau, V. E. Sweat et al. · Journal of Food Processing and Preservation · 1995 · 79 citations

Agriculture, Food Science, Food Engineering +16