Work

Reducing the oil absorption and improving the quality of fried potato chips by ultrasound combined with acid soaking

Year: 2025

Type: article

Source: Journal of the Science of Food and Agriculture

DOI: 10.1002/jsfa.70061

Authors: Qianru Lu, Nan Wang, Simeng Wang, Huixin Chang, Ying Liu, Shuangyi Zhang

Institutions: Inner Mongolia University, Inner Mongolia Agricultural University

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Natural Science Foundation of Inner Mongolia

OpenAlex ID: W4412487355

FWCI: 2.249

Cites: 52

Cited by: 4

Related to: 10