نمایش نتایج جستجو برای
کلمات کلیدی: Doughnut
موارد یافت شده: 6
1 - Enhancing understanding of microstructure-texture relationship in doughnuts: A comparative study of deep-fat and hot-air frying (چکیده)2 - Multi-agent simulation of doughnut deep fat frying considering two domain heating media and sample flipping (چکیده)
3 - An innovative model for describing oil penetration into the doughnut crust during hot air frying (چکیده)
4 - An agent-based coupled heat and water transfer model for air frying of doughnut as a heterogeneous multiscale porous material (چکیده)
5 - Effect of deep fat and hot air frying on doughnuts physical properties and kinetic of crust formation (چکیده)
6 - Characterizing the cellular structure of air and deep fat fried doughnut using image analysis techniques (چکیده)
