HAL (France)
open access
Design and evaluation of a semi-continuous vacuum frying system to produce high-quality chips from ripened fruits: Application to plantain
Conceptio Open Archive
Analyze & explore related research in Conceptio
Connect this record directly into your research workflow or AI agent. Explore citations across open repositories, query full text, and export structured proof bundles.
This document is indexed with metadata only: full text is not available in the archive for this record. Open the official source ↗
Related documents
- Deep-fat vacuum frying in Fruit's own oil as an energy-efficient dehydration step for improved oil extraction yield and quality#337648
- Multivariate assessment of acrylamide formation and processing variables in fast-food French fries under real-world frying conditions#289865
- Mechanistically derived fluorescence rancidity index for real-time monitoring of olive oil oxidation under thermal, photo, and frying conditions.#1080543
- Quality assessment of mangoes using convolutional neural network#463071
- Rootstock impacts on citrus flush dynamics, vegetative growth, and Diaphorina citri infestation and dispersion: Implications for huanglongbing management.#442948
Record · ID 205748
Retrieved via Conceptio: every document is proof-bundled with source, license, and retrieval metadata.
Retrieved via Conceptio: every document is proof-bundled with source, license, and retrieval metadata.
Bring this data into your agent: Connect via MCP or API · 20 free credits to start · no card required
Read the Docs → · View CLI source on GitHub · Conceptio Open Knowledge Archive
Read the Docs → · View CLI source on GitHub · Conceptio Open Knowledge Archive