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    Three-dimensional modeling of coupled momentum, heat, and mass transfer during potato frying: Effects of oil temperature, type, frying load, and fryer heating cycles

    Three-dimensional modeling of coupled momentum, heat, and mass transfer during potato frying: Effects of oil temperature, type, frying load, and fryer heating cycles by Jalal Dehghannya, Abdurrahman Ghaderi, Babak Ghanbarzadeh

    Published 2025-01-01
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