[Elsevier] Three-dimensional modeling of coupled momentum, heat, and mass transfer during potato frying: Effects of oil temperature, type, frying load, and fryer heating cycles

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journalㄩCurrent Research in Food Science

AuthorsㄩJalal Dehghannya; Abdurrahman Ghaderi; Babak Ghanbarzadeh

Published dateㄩ2025--

DOIㄩ10.1016/j.crfs.2025.101097

PDF linkㄩhttps://www.sciencedirect.com/sc ... 665927125001285/pdf

Article linkㄩhttps://doi.org/10.1016/j.crfs.2025.101097

Article SourceㄩElsevier BV﹝


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