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

> Research article (LWT, 2021) · cited 29× · AI/ML

**Wikidata**: [openalex:W3165719923](https://www.wikidata.org/wiki/openalex:W3165719923)  
**Source**: https://4ort.xyz/entity/improving-the-quality-and-reducing-oil-absorption-of-fried-potato-chips-by-ultrasound-pretreatment