Articles with public access mandates - Jalal DehghannyaLearn more
Not available anywhere: 3
Effective strategies for reduction of oil content in deep-fat fried foods: A review
JT Liberty, J Dehghannya, MO Ngadi
Trends in Food Science & Technology 92, 172-183, 2019
Mandates: Natural Sciences and Engineering Research Council of Canada
Recent advances in microstructure characterization of fried foods: Different frying techniques and process modeling
J Dehghannya, M Ngadi
Trends in food science & Technology 116, 786-801, 2021
Mandates: Natural Sciences and Engineering Research Council of Canada
The application of pretreatments for producing low-fat fried foods: A review
J Dehghannya, M Ngadi
Trends in Food Science & Technology, 104150, 2023
Mandates: Natural Sciences and Engineering Research Council of Canada
Publication and funding information is determined automatically by a computer program