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Journal of Food Science Research

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Fried Foods

Profound fat fricasseeing as an autonomous business started in the late 1890s, principally to create potato chips as a nibble food. At first, the chips were seared in open pots warmed on kitchen ovens. As the organizations developed, creation moved from home kitchens to carports and later to little manufacturing plants. At the point when the main manufacturing plants were constructed, a similar open-pot idea was utilized to fabricate unsupported fryers. Fryers were basic in configuration, comprising of square, rectangular, or round pots fitted with open gas burners. Block fireboxes and air blowers were later added to build burning proficiency and direct warmth to the base of the pots.

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Citations : 14

Journal of Food Science Research received 14 citations as per Google Scholar report

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