Cooking as a chemical reaction : culinary science with experiments / Sibel Özilgen.
Material type:
TextPublisher: Boca Raton : CRC Press, Taylor & Francis Group, [2015]Publisher: ©2015Description: xv, 283 pages : illustrations ; 26 cmContent type: - text
- unmediated
- volume
- 9781466554801
- TX545 .O986 2015
| Item type | Current library | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|
| Books - Printed | PERPUSTAKAAN GUNASAMA HAB PENDIDIKAN TINGGI PAGOH | TX545 .O986 2015 (Browse shelf(Opens below)) | Available | 0000001364 | ||
| Books - Printed | PERPUSTAKAAN GUNASAMA HAB PENDIDIKAN TINGGI PAGOH Main Library General | TX545 .O986 2015 (Browse shelf(Opens below)) | Available | 0000001363 |
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| TX541 .F46 2008 Fennema's food chemistry / | TX541 .F65 2017 Fennema's food chemistry / | TX541 F67 TX541 F67 1985 FOOD CHEMISTRY | TX545 .O986 2015 Cooking as a chemical reaction : culinary science with experiments / | TX547 .A43 2019 Ambient mass spectroscopy techniques in food and environment / | TX547 .A43 2019 Ambient mass spectroscopy techniques in food and environment / | TX551 .M478 2002 McCance and Widdowson's: the composition of foods |
Includes bibliographical references and index.
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.
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