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Effect of surface roughness on post‐frying oil absorption in wheat flour and water food model - Thanatuksorn - 2005 - Journal of the Science of Food and Agriculture - Wiley Online Library
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Sustainability | Free Full-Text | Establishing Communities of Value for Sustainable Localized Food Products: The Case of Mediterranean Olive Oil
Effect of surface roughness on post‐frying oil absorption in wheat flour and water food model - Thanatuksorn - 2005 - Journal of the Science of Food and Agriculture - Wiley Online Library
Full article: Kinetics of Quality Changes During Food Frying
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