Article Versions Notes

Gholamibozanjani G, Leong SY, Oey I, Bremer P, Silcock P, Farid M. Heat and Mass Transfer Modeling to Predict Temperature Distribution during Potato Frying after Pre-Treatment with Pulsed Electric Field. Foods. 2021; 10(8):1679. https://doi.org/10.3390/foods10081679

Gholamibozanjani, Gohar, Sze Ying Leong, Indrawati Oey, Phil Bremer, Patrick Silcock, and Mohammed Farid. 2021. "Heat and Mass Transfer Modeling to Predict Temperature Distribution during Potato Frying after Pre-Treatment with Pulsed Electric Field" Foods 10, no. 8: 1679. https://doi.org/10.3390/foods10081679

Gholamibozanjani, G., Leong, S. Y., Oey, I., Bremer, P., Silcock, P., & Farid, M. (2021). Heat and Mass Transfer Modeling to Predict Temperature Distribution during Potato Frying after Pre-Treatment with Pulsed Electric Field. Foods, 10(8), 1679. https://doi.org/10.3390/foods10081679