Change of fat during friting and final qualities of soft cakes
The purpose of this attemt was to evaluate the influence of deep-frying fat on the quality of frying pastry and observe chemical changes of frying fat during frying.The samples of frying pastry were provided by factory Penam s. r. o., Rosice. Four sorts of soft-centered friedcakes and not soft-cente...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Mendel University Press
2009-01-01
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| Series: | Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis |
| Subjects: | |
| Online Access: | https://acta.mendelu.cz/57/1/0147/ |