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The main objectives of this paper are to brushup the literature connected the frying cognitive process and more exactly the mechanisms and parameters involved fashionable the oil consumption phenomenon.
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The process of sauteing reviewed includes wet, heat and fat/oil transfer, crust organization and various knowledge, textural and natural science changes in the product, and abasement of frying medium.
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22.10.2021 12:49
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This image illustrates frying literature review.
This picture demonstrates Factors contribute to the frying quality.
This image representes Effect of temperature on fat absorption in fried food.
This image shows Deep frying pdf.
This image representes Frying food preservation.
This picture illustrates Principle of frying.
This image demonstrates Deep frying journal.
This image illustrates Types of frying pdf.