The application of pretreatments for producing low-fat fried foods: A review
Jalal Dehghannya, Michael Ngadi
Topics & Concepts
BlanchingFood scienceAbsorption of waterMoistureMaterials scienceDehydrationAbsorption (acoustics)CoatingPulp and paper industryChemistryComposite materialBiochemistryEngineeringEdible Oils Quality and AnalysisMicroencapsulation and Drying ProcessesMicrobial Inactivation Methods