Frying is one of the oldest methods of food preparation (Stier, 2004). It entails the application of heat from frying oil to achieve cooking and drying as well as -avor, crust, and color development in fried foods. In spite of the high calori’c content.
|Title of host publication||Physicochemical Aspects of Food Engineering and Processing|
|Number of pages||27|
|State||Published - Jan 1 2010|
Bibliographical notePublisher Copyright:
© 2010 by Taylor and Francis Group, LLC.
ASJC Scopus subject areas
- Engineering (all)
- Agricultural and Biological Sciences (all)