Sirilert, T. and Silalai, N. (2016) “Effect of Pre-Frying Treatments on Moisture Content, Effective Moisture Diffusivity and Oil Uptake Content of Deep-Fat Fried Shitake Mushrooms (Lentinus edodes)”, Journal of Food Technology, Siam University, 11(1), pp. 57–66. Available at: https://li01.tci-thaijo.org/index.php/JFTSU/article/view/68961 (Accessed: 3 May 2024).