Author:
Abtahi Mariye S.,Hosseini Hamed,Fadavi Abolfazl,Mirzaei Habibollah,Rahbari Mahshid
Cited by
12 articles.
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1. The application of pretreatments for producing low-fat fried foods: A review;Trends in Food Science & Technology;2023-10
2. Carboxy Methyl Cellulose, Xanthan Gum, and Carrageenan Coatings Reduced Fat Uptake, Protein Oxidation, and Improved Functionality in Deep-Fried Fish Strips: An Application of the Multiobjective Optimization (MOO) Approach;ACS Omega;2023-08-28
3. Process optimization for low‐fat deep‐fried zucchini slices preparation: Effect of
Aloe vera
gel coating concentration, frying temperature, and frying time;Journal of Food Processing and Preservation;2022-09-21
4. The effects of electrical and ultrasonic pretreatments on the moisture, oil content, color, texture, sensory properties and energy consumption of microwave-fried zucchini slices;Grasas y Aceites;2022-03-30
5. Heat and mass transfer modeling and quality changes during deep fat frying: A comprehensive review;Journal of Food Process Engineering;2022-03-03