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Advances in Deep-Fat Frying of Foods, PDF eBook

Advances in Deep-Fat Frying of Foods PDF

Edited by Servet Gulum (Middle East Technical University, Ankara, Turkey) Sumnu, Serpil (Middle East Technical University, Ankara, Turkey) Sahin

Part of the Contemporary Food Engineering series

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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 alternative oils and batters in the name of healthy, tasty fried foods and high-performance, cost-effective frying oil.

With contributions from an international panel of food technology authoritie

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