Deep-fat frying : Fundamentals and applications /

Detalles Bibliográficos
Autor Principal: Moreira, Rosana G.
Otros autores o Colaboradores: Castell-Perez, M. Elena, Barrufet, María A.
Formato: Libro
Lengua:inglés
Datos de publicación: Gaithersburg : Aspen, 1999.
Series:Food Engineering
Temas:
Resumen:Introduction - Fried product processing and characteristics - Frying oil characteristics - Fried product quality - Introductory analysis of frying systems - Theory and simulation of frying - Oil absorption in fried foods - Deep-fat frying systems - Continuous fryer control systems - Low-fat tortilla chips - Packaging fried snacks.
Descripción Física:350 p. : figuras, tablas
ISBN:0834213214