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Breaded fried foods [electronic resource] /P. Kumar Mallikarjunan, Michael O. Ngadi, Manjeet S. Chinnan.

By: Mallikarjunan, P. Kumar, 1964-.
Contributor(s): Ngadi, Michael O | Chinnan, Manjeet S.
Material type: materialTypeLabelComputer filePublisher: Boca Raton [Fla.] : CRC Press, c2010Description: xiv, 179 p. : ill.ISBN: 9780203492291 (e-book : PDF); 0849314615; 9780849314612.Call number: 664 M254 Subject(s): Oils and fats, Edible | Deep frying | Batters (Food) | BreadingGenre/Form: Electronic books.Online resources: Distributed by publisher. Purchase or institutional license may be required for access.
Contents:
Preface -- The authors -- ch. 1. Introduction -- ch. 2. Principes of deep-fat frying -- ch. 3. Fryer technology -- ch. 4. Frying oil -- ch. 5. Batter and breading : classification and processing systems -- ch. 6. Properties of batters and breadings -- ch. 7. Batter and breading ingredients selection -- ch. 8. Measuring the quality of breaded fried foods -- ch. 9. Recent technologies to enhance the quality of fried foods -- Abbreviations -- Index.
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Includes bibliographical references and index.

Preface -- The authors -- ch. 1. Introduction -- ch. 2. Principes of deep-fat frying -- ch. 3. Fryer technology -- ch. 4. Frying oil -- ch. 5. Batter and breading : classification and processing systems -- ch. 6. Properties of batters and breadings -- ch. 7. Batter and breading ingredients selection -- ch. 8. Measuring the quality of breaded fried foods -- ch. 9. Recent technologies to enhance the quality of fried foods -- Abbreviations -- Index.

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