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Effect of Processing Variables on the Oil Uptake, Textural Properties and Cooking Quality of Instant Fried Noodles - Gulia - 2013 - Journal of Food Quality - Wiley Online Library
Facile Route for 3D Printing of Transparent PETg-Based Hybrid Biomicrofluidic Devices Promoting Cell Adhesion | ACS Biomaterials Science & Engineering
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Review of mechanisms, conditions, and factors involved in the oil uptake phenomenon during the deep‐fat frying process - Ziaiifar - 2008 - International Journal of Food Science & Technology - Wiley Online Library
Cellulose acetate and adsorbents supported on cellulose fiber extracted from waxy corn husks for improving shelf life of frying oil - ScienceDirect
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Effect of Processing Variables on the Oil Uptake, Textural Properties and Cooking Quality of Instant Fried Noodles - Gulia - 2013 - Journal of Food Quality - Wiley Online Library
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Full article: Development of Healthy Low-Fat Snacks: Understanding the Mechanisms of Quality Changes During Atmospheric and Vacuum Frying
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