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Understanding the Science of Crispy Fried Food Texture

The perfect crunch in fried foods remains a mystery, with a lack of understanding about the chemical and physical processes that occur during cooking. This knowledge gap hinders the development of consistently crispy fried foods. Unraveling these processes could lead to improved food products. However, the complexity of food chemistry and the variability of ingredients and cooking methods make this a difficult challenge to overcome.

Applied Sciences, Food Science & Technology, Food Chemistry