Articles citing this article

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The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).

Cited article:

Frying Oil Temperature: Impact on Physical and Structural Properties of French Fries During the Par and Finish Frying Processes

Trent M. Millin, Ilce G Medina-Meza, Brandon C. Walters, et al.
Food and Bioprocess Technology 9 (12) 2080 (2016)
https://doi.org/10.1007/s11947-016-1790-2

Microstructural characterization of deep-fat fried formulated products using confocal scanning laser microscopy and a non-invasive double staining procedure

María Carolina Moreno and Pedro Bouchon
Journal of Food Engineering 118 (2) 238 (2013)
https://doi.org/10.1016/j.jfoodeng.2013.03.007

Characterisation of pore properties of deep‐fat‐fried chicken nuggets breading coating using mercury intrusion porosimetry technique

Akinbode A. Adedeji and Michael Ngadi
International Journal of Food Science & Technology 45 (11) 2219 (2010)
https://doi.org/10.1111/j.1365-2621.2010.02324.x