Improving the quality and reducing oil absorption of fried potato chips by ultrasound pretreatment
Jin Zhang, Tingting Xie, Liuping Fan
Topics & Concepts
UltrasoundTexture (cosmology)Absorption (acoustics)Materials scienceFood scienceViability assayVegetable oilCellChemistryComposite materialBiochemistryMedicineComputer scienceRadiologyArtificial intelligenceImage (mathematics)Edible Oils Quality and AnalysisPotato Plant ResearchMicrobial Inactivation Methods