Quality of battered or breaded fried products

Advances in Deep-Fat Frying of Foods

Volumn , Issue , 2008, Pages 243-261

  Fiszman, Susana ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 60149094217     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (56)

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