The Everyday Chemistry of Cooking The Everyday Chemistry of Cooking | 10 CPEU
Explore this essential and updated reference about culinary reactions and applied food science. Harness the principles of acids and bases, emulsions and suspensions, gels and foams, protein denaturation, crystallization, reactive enzymes and microbial life in the context of modifying recipes and developing consumer acceptable products. Integrate these food technology principles into food and consumer trends.
Harness the principles of culinary reactions and applied food science.
Modify recipes and develop consumer acceptable products and integrate food technology principles into food and consumer trends.
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Book: Hardcover, 288pp. Nov 2011. ISBN-13: 978-1569767061