Abstract: In one example, an electronic device comprises a base, a substrate over the base and comprising a top side, a bottom side, and a conductive structure, wherein the substrate further comprises a channel opening and an aperture, and wherein the bottom side of the substrate is oriented toward the base, an electronic component over the top side of the substrate and over the aperture, wherein the electronic component is coupled with the conductive structure, and a funnel over the top side of the substrate and comprising a funnel opening. A top side of the electronic component is exposed through the funnel opening. Other examples and related methods are also disclosed herein.

Abstract: In one example, an electronic device comprises a base, a substrate over the base and comprising a top side, a bottom side, and a conductive structure, wherein the substrate further comprises a channel opening and an aperture, and wherein the bottom side of the substrate is oriented toward the base, an electronic component over the top side of the substrate and over the aperture, wherein the electronic component is coupled with the conductive structure, and a funnel over the top side of the substrate and comprising a funnel opening. A top side of the electronic component is exposed through the funnel opening. Other examples and related methods are also disclosed herein.

Abstract: The present invention relates to a batter mix composition with reduced oil absorption, wherein the effective amounts of each ingredient in the composition, for decreasing oil absorption and maintaining crisp texture, is as follows: starch 10 to 20 weight %, gum 0.1 to 0.3 weight % and baking powder 0.5 to 1.5 weight %. The batter mix composition of the present invention is prepared by mixing a selected starch, gum and baking powder in effective amounts. When compared with existing products, the composition of the present invention not only reduces oil absorption during the frying process, but also minimizes degradation of the crisp texture. The present invention allows the production of various fried products having low fat content and improved texture, thereby promoting public health and providing a useful innovation to the food service industry.