Breaded fried foods.
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Boca Raton : CRC Press,
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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.