Abstract
This chapter contains discussions of the equipment designed specifically for applying heat to the product at some stage in its manufacture. Other chapters provide descriptions of equipment and processes that heat the ingredients, but usually incidentally to the performance of another function such as mixing, forming, or puffing. In any case, the distinction is not pretended to be a sharp one.
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© 1984 The Avi Publishing Company, Inc.
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Matz, S.A. (1984). Equipment for Frying, Baking, and Drying. In: Snack Food Technology. Springer, Dordrecht. https://doi.org/10.1007/978-94-010-9778-9_18
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DOI: https://doi.org/10.1007/978-94-010-9778-9_18
Publisher Name: Springer, Dordrecht
Print ISBN: 978-94-010-9780-2
Online ISBN: 978-94-010-9778-9
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