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Review of mechanisms, conditions, and factors involved in the oil uptake phenomenon during the deep‐fat frying process - Ziaiifar - 2008 - International Journal of Food Science & Technology - Wiley Online Library
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Effect of Processing Variables on the Oil Uptake, Textural Properties and Cooking Quality of Instant Fried Noodles - Gulia - 2013 - Journal of Food Quality - Wiley Online Library
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Review of mechanisms, conditions, and factors involved in the oil uptake phenomenon during the deep‐fat frying process - Ziaiifar - 2008 - International Journal of Food Science & Technology - Wiley Online Library
Foods | Free Full-Text | Performance of Olive-Pomace Oils in Discontinuous and Continuous Frying. Comparative Behavior with Sunflower Oils and High-Oleic Sunflower Oils
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PDF) Performance of Olive-Pomace Oils in Discontinuous and Continuous Frying. Comparative Behavior with Sunflower Oils and High-Oleic Sunflower Oils
