Breaded fried foods. (©2010)

• Record Type: Book
• Further Information: Note: P. Kumar Mallikarjunan, Michael O. Ngadi, Manjeet S. Chinnan.
• Other Names: Mallikarjunan, P. Kumar, 1964-; Ngadi, Michael O; Chinnan, Manjeet S
• Contents: 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.
• Publisher Details: Boca Raton : CRC Press
• Publication Date: 2010
• Copyright Date: 2010
• Extent: 1 online resource (xiv, 179 pages), illustrations
• Subjects: 664; Oils and fats, Edible; Deep frying; Batters (Food); Breading; TECHNOLOGY & ENGINEERING -- Food Science; Batters (Food); Breading; Deep frying; Oils and fats, Edible; Electronic books
• Languages: English
• ISBNs: 9780203492291; 0203492293
• Related ISBNs: 9780849314612; 0849314615
• Notes: Note: Includes bibliographical references and index.; Note: Print version record.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.