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Type: BOOK - Published: 1999-06-30 - Publisher: Boom Koninklijke Uitgevers
This book addresses a fundamental understanding of heat and mass (moisture and oil) transport mechanisms in the frying of foods and of the physical and chemical
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Battered fried foods consistently remain in high demand despite concerns about their health aspects, prompting food processors to develop new methods and altern
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Despite the hype about healthy, low-carb/low-fat diets, the production of deep-fat fried foods continues to be a major processing operation around the world, ge
Language: en
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Type: BOOK - Published: 2004-06-30 - Publisher: AOCS Publishing
This book is a unique compilation of theoretical discussions on oil chemistry, the mechanism of oil breakdown, and the practical aspects related to frying. Topi