Wok & stir-fry : amazingly tasty...surprisingly simple!

Wok & stir-fry : amazingly tasty...surprisingly simple!

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Bibliografiset tiedot
Aineistotyyppi:
Kieli:	eng
Julkaistu:	Bath, U.K. : Love Food, 2010
Aiheet:	Stir frying Wok cooking Frying Cooking

Samankaltaisia teoksia

Wok cookbook /
Tekijä: So, Yan-Kit, author
Julkaistu: (1993)

Simple Stir-Fries
Julkaistu: (2002)

The complete stir-fry cookbook /
Tekijä: Family Circle
Julkaistu: (2001)

Effects of different frying methods, frying conditions and pre-treatments on formation of aldehydes in french fries
Tekijä: Zakaria, Adilah
Julkaistu: (2016)

fat free cooking & frying
Tekijä: Gräfe und Unzer Verlag GmbH, issuing body 647037
Julkaistu: (2013)

Effects of batter - coated methylcellulose on potato substrate during the frying process
Tekijä: Lua, Hwee Ying
Julkaistu: (2021)

Resepi pilihan ramai : aneka pisang goreng /
Tekijä: Faridah Mahmad Ayop, et al.
Julkaistu: (2013)

Wok bible
Julkaistu: (2005)

Frying kinetics and physical properties of air-fried french fries
Tekijä: La Choviya Hawa, et al.
Julkaistu: (2024-06-01)

Study for the Effect on Structure and Properties of Highland Barley Proteins During Stir-frying
Tekijä: HUANG Liang-liang, et al.
Julkaistu: (2025-01-01)

Investigating influencing factors on acrylamide content in fried potatoes and mitigating measures: a review
Tekijä: Zahraa Adil Ahmed, et al.
Julkaistu: (2024-07-01)

THE IMPACT OF LOADING VALUE ON TECHNICAL AND ECONOMIC INDICES OF FRYING OVENS
Tekijä: Vladimir P. Kirpichnikov, et al.
Julkaistu: (2017-09-01)

Effect of Stir-Frying, Boiling, and Baking on Hexaconazole Residue Levels in Welsh Onion (<i>Allium fistulosum</i> L.)
Tekijä: Myungheon Kim, et al.
Julkaistu: (2025-01-01)

Effects of edible oil and fat-soluble vitamins on acrylamide formation in a chemical model system and during intermittent deep-fat frying of french fries
Tekijä: Kuek, Su Lee
Julkaistu: (2020)

On distribution of migratory fry of pink salmon in the stream of a small Sakhalin river
Tekijä: Alexander M. Kaev, et al.
Julkaistu: (2015-03-01)

A review of novel methods of reducing oil absorption in fried food products
Tekijä: Reza Tahergorabi, et al.
Julkaistu: (2024-08-01)

The effect of deep-frying and pan-frying methods on the organoleptic properties, protein, and calcium content of presto milkfish floss (<i>Chanos chanos</i>)
Tekijä: Evi Kusumawati, et al.
Julkaistu: (2024-12-01)

Commentary: Acrylamide formation in air-fried versus deep and oven-fried potatoes
Tekijä: Ceyhan Ceran Serdar
Julkaistu: (2024-06-01)

Fresh happy tasty : an adventure in 100 recipes /
Tekijä: Coxwell, Jane, author, et al.
Julkaistu: ([201)

The Effect of Waxes on Rapeseed Oil Quality and Acrylamide Development in Potato Fries during Deep-Frying
Tekijä: Sylwia Onacik-Gür, et al.
Julkaistu: (2024-08-01)

Correlation of acrylamide with precursors and colour in frozen par-fried french fries
Tekijä: Baroogh, Babak Hatami
Julkaistu: (2012)

Qualitative analysis of cooking oil in deep fat frying of foods /
Tekijä: Wan Aini Ibrahim, 1987-, et al.
Julkaistu: (2009)

Sensory-directed flavor analysis of key odorants compounds development of French fries and oils in the break-in, optimum and degrading frying stage
Tekijä: Lirong Xu, et al.
Julkaistu: (2023-01-01)

Enhanced Frying Efficiency at Low Temperatures Utilizing a Novel Planetary Fryer
Tekijä: John S. Lioumbas, et al.
Julkaistu: (2024-06-01)

Comparative study on protein and frying characteristics of three surimi
Tekijä: HE Li, et al.
Julkaistu: (2022-09-01)

Garlic Extract Increased Acrylamide Formation in French Fries Obtained by Different Cooking Methods
Tekijä: Simge Sipahi, et al.
Julkaistu: (2024-08-01)

Formation and reduction of 5-hydroxymethylfurfural during deep-fat frying of bananas
Tekijä: Kavousi, Parviz
Julkaistu: (2014)

Analyzing the Suitability and Quality of Potato Varieties (lines) from Qinghai Province for the Production of Fried Potato Fries
Tekijä: ZHANG Qing-qing, et al.
Julkaistu: (2024-07-01)

Frying Performance Of Palm Olein With Added Natural Antioxidant Mixtures And Acceptability Of Fried Potato Chips
Tekijä: Jaswir, Irwandi
Julkaistu: (2000)

Frying of food : oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures /
Tekijä: 407186 Boskou, Dimitrios, et al.
Julkaistu: (c201)

Processing parameters in production of pumpkin powder using forced hot- air frying in ‘bingka’ baking
Tekijä: Nik Murzaini, Nik Masturah
Julkaistu: (2019)

Improving fried chicken quality through the introduction of enzyme technology
Tekijä: Cahyo Indarto, et al.
Julkaistu: (2024-11-01)

Recycled cooking oils used for street foods in Kampala, Uganda: Quality and recycling frequency
Tekijä: Emmanuel Okalany, et al.
Julkaistu: (2024-06-01)

Lipid Quality Changes in French Fries, Chicken Croquettes, and Chicken Nuggets Fried with High-Linoleic and High-Oleic Sunflower Oils in Domestic Deep Fryers
Tekijä: María-Victoria Ruiz-Méndez, et al.
Julkaistu: (2024-07-01)

Effects of Pre- Frying Treatment on Decreasing Oil Absorption During Deep Fat Frying Process
Tekijä: Shokhan Hamarashid
Julkaistu: (2022-12-01)

Development of Manually-Operated Groundnut Roasting Machine
Tekijä: Idris Adekunle Lateef, et al.
Julkaistu: (2023-06-01)

Design and Fabrication of an Improved Garri Frying Machine
Tekijä: J. O. Ejonobo
Julkaistu: (2024-10-01)

Breaded fried foods /
Tekijä: 298913 Mallikarjunan, P. Kumar, et al.
Julkaistu: (2010)

MULTI-CHANNEL FRY COUNTER DESIGN USING OPTOCOUPLER SENSOR
Tekijä: Lazuardi Umar, et al.
Julkaistu: (2019-08-01)

Deconvolution Enhancement Keypoint Network for Efficient Fish Fry Counting
Tekijä: Ximing Li, et al.
Julkaistu: (2024-05-01)