Breaded Fried Foods

ISBN: 9780849314612 出版年：2009 页码：196 Mallikarjunan, Parameswarakuma Ngadi, Michael O Chinnan, Manjeet S CRC Press

Introduction Principles of Deep-Fat Frying Fryer Technology Frying Oil Batter and Breading - Classification and Processing Systems Properties of Batters and Breadings Batter and Breading Ingredients Selection Measuring the Quality of Breaded Fried Foods Recent Technologies to Enhance the Quality of Fried Foods Abbreviations Index