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Cooking as a chemical reaction : culinary science with experiments

Author: Z Sibel Ozilgen
Publisher: Boca Raton : CRC Press, Taylor & Francis Group, [2015]
Edition/Format:   Print book : EnglishView all editions and formats
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Genre/Form: Experiments
Document Type: Book
All Authors / Contributors: Z Sibel Ozilgen
ISBN: 9781466554801 1466554800
OCLC Number: 777603216
Description: xv, 283 pages : illustrations ; 26 cm
Contents: 1. Measurements and Units --
2. Basic Food Chemistry --
3. Water in Culinary Transformations --
4. Carbohydrates in Culinary Transformations --
5. Proteins in Culinary Transformations --
6. Fats and Oils in Culinary Transformations --
7. Sensory Properties of Foods: Keys to Developing the Perfect Bite --
8. Food Additives in Culinary Transformations.
Responsibility: Sibel Özilgen.

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