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Improving the quality and reducing oil absorption of fried potato chips by ultrasound pretreatment

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Improving the quality and reducing oil absorption of fried potato chips by ultrasound pretreatment

Summary

Improving the quality and reducing oil absorption of fried potato chips by ultrasound pretreatment is a scholarly article[1].

Key Facts

  • Improving the quality and reducing oil absorption of fried potato chips by ultrasound pretreatment's instance of is recorded as scholarly article[2].

References

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Direct Wikidata claims

  1. [2] ↑ . wikidata.org.

Class ancestry

  1. [1] ↑ . Wikidata. wikidata.org.

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APA 4ort.xyz Knowledge Graph. (2026). Improving the quality and reducing oil absorption of fried potato chips by ultrasound pretreatment. Retrieved May 24, 2026, from https://4ort.xyz/entity/improving-the-quality-and-reducing-oil-absorption-of-fried-potato-chips-by-ultrasound-pretreatment
MLA “Improving the quality and reducing oil absorption of fried potato chips by ultrasound pretreatment.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/improving-the-quality-and-reducing-oil-absorption-of-fried-potato-chips-by-ultrasound-pretreatment.
BibTeX @misc{4ortxyz_improving-the-quality-and-reducing-oil-absorption-of-fried-potato-chips-by-ultrasound-pretreatment_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Improving the quality and reducing oil absorption of fried potato chips by ultrasound pretreatment}}, year = {2026}, url = {https://4ort.xyz/entity/improving-the-quality-and-reducing-oil-absorption-of-fried-potato-chips-by-ultrasound-pretreatment}, note = {Accessed: 2026-05-24}}
LLM prompt According to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Improving the quality and reducing oil absorption of fried potato chips by ultrasound pretreatment — https://4ort.xyz/entity/improving-the-quality-and-reducing-oil-absorption-of-fried-potato-chips-by-ultrasound-pretreatment (retrieved 2026-05-24)

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