Breaded fried foods.
Author
Mallikarjunan, P. Kumar,
autor.
aut
55187
Chinnan, Manjeet S.
55188
Ngadi, Michael O.
55189
Como citar
Abstract
Incluye referencias bibliográficas. Batter and breading - Classification and processing systems Batter and breading ingredients selection Fryer technology Frying oil Introduction Measuring the quality of breaded fried foods Principles of deep-fat frying Properties of batters and breadings Recent technologies to enhance the quality of fried foods
Incluye referencias bibliográficas.
Palabras clave:
Aceites y grasas comestibles
Alimentos.
Apanados
Fritura.
Aceites y grasas comestibles
Alimentos.
Apanados
Fritura.