Advances in Deep-Fat Frying of Foods
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13

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0

(FIVE YEARS 0)

Published By CRC Press

9780429138812

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Alternative Frying Technologies

Advances in Deep-Fat Frying of Foods ◽

10.1201/9781420055597-18 ◽

2008 ◽

pp. 307-320

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Rheology of Batters Used in Frying

Advances in Deep-Fat Frying of Foods ◽

10.1201/9781420055597-15 ◽

2008 ◽

pp. 233-260

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Flavor Changes During Frying

Advances in Deep-Fat Frying of Foods ◽

10.1201/9781420055597-14 ◽

2008 ◽

pp. 219-232

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Microstructural Changes During Frying of Foods

Advances in Deep-Fat Frying of Foods ◽

10.1201/9781420055597-13 ◽

2008 ◽

pp. 187-218

Keyword(s):

Microstructural Changes

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Kinetics of Quality Changes During Frying

Advances in Deep-Fat Frying of Foods ◽

10.1201/9781420055597-10 ◽

2008 ◽

pp. 99-132

Keyword(s):

Quality Changes ◽

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Chemistry of Frying

Advances in Deep-Fat Frying of Foods ◽

10.1201/9781420055597-8 ◽

2008 ◽

pp. 51-74

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Industrial Frying

Advances in Deep-Fat Frying of Foods ◽

10.1201/9781420055597-17 ◽

2008 ◽

pp. 281-306

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Introduction

Advances in Deep-Fat Frying of Foods ◽

10.1201/9781420055597-6 ◽

2008 ◽

pp. 19-22

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Quality of Battered or Breaded Fried Products

Advances in Deep-Fat Frying of Foods ◽

10.1201/9781420055597-16 ◽

2008 ◽

pp. 261-280

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Physical Properties of Fried Products

Advances in Deep-Fat Frying of Foods ◽

10.1201/9781420055597-11 ◽

2008 ◽

pp. 133-160

Keyword(s):

Physical Properties

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