Breaded fried foods

• Main Author: Mallikarjunan, P. Kumar, 1964-
• Other Authors: Ngadi, Michael O., Chinnan, Manjeet S.
• Format: eBook
• Language: English
• Published: Boca Raton [Fla.] : CRC Press, c2010.
• Subjects: Oils and fats, Edible.; Deep frying.; Batters (Food); Breading.; elektronické knihy; electronic books
• ISBN: 9780203492291
• DOI: 10.1201/9780203492291
• Physical Description: xiv, 179 p. : ill.

Table of 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.