Crossmark

Effect of Oil Type on Momentum, Heat, and Mass Transfer During Deep-Fat Frying of Potato Strips: Numerical and Experimental Study

Published Online: 2024-08-05

Authors

Ghaderi, Abdurrahman

Dehghannya, Jalal http://orcid.org/0000-0002-0873-2746
Ghanbarzadeh, Babak
License Information

Text and Data Mining valid from 2024-08-05

Version of Record valid from 2024-08-05
More Information

Article History

Received: 30 April 2023

Accepted: 5 July 2024

First Online: 5 August 2024

Declarations

:

: Our research did not include studies on human subjects, human data or tissue, or animals.

: The authors declare no competing interests.

Document is current