Breaded fried foods.
Cargando...
Fecha
Autores
Mallikarjunan, P. Kumar,
Chinnan, Manjeet S.
Ngadi, Michael O.
Título de la revista
ISSN de la revista
Título del volumen
Editor
Boca Raton : CRC Press,
DOI
Código QR
Escanea este código con la cámara de tu celular para abrir o compartir este ítem.
Resumen
Descripción
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
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
Palabras clave
Aceites y grasas comestibles, Alimentos., Apanados, Fritura.