The Science of Cooking
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The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking
By Joseph J. Provost, Keri L. Colabroy, Brenda S. Kelly... 22 electrostatic interaction 20, 32 Elizabeth Cawdry Thomas 5 emmental 191 emulsion 42, 52–53, 122–124, 302, 325, 368, ... 460 G protein-coupled receptors 70, 72, 80 G proteins 80 galactose 35–36, 96, 98 galactosemia 36 galacturonic ...
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The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking
By Joseph J. Provost, Keri L. Colabroy, Brenda S. KellyFor those interested in learning more science behind cooking, this book delves into curious scientific applications and topics.
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The Science of Cooking: Every question answered to perfect your cooking
By Stuart FarrimondUsing full-color images, stats and facts through infographics, and an engaging Q&A format to show you how to perfect your cooking, The Science of Cooking brings food science out of the lab and into your kitchen.
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The Science of Cooking: Every Question Answered to Perfect your Cooking
By Stuart FarrimondShould I add oil to the cooking water to stop pasta sticking? Should I add STOP COOKING PASTA OIL TO WATER STICKING? THE TO Knowing how starch interacts with pasta during cooking willhelp you to understand why pasta sticks together and ...
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The Science of Cooking
By Peter BarhamThey will find anecdotes and, sprinkled throughout the book, scientific points of information... The book is a pleasant read and is an invitation to become better acquainted with the science of cooking.
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The Science of Cooking: Every question answered to perfect your cooking
By Dr. Stuart FarrimondUsing full-color images, stats and facts through infographics, and an engaging Q&A format to show you how to perfect your cooking, The Science of Cooking brings food science out of the lab and into your kitchen.
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The Science of Cooking: A Quick Immersion
By Claudi Mans"An incisive and well-documented book that provides an entrance into the world of cuisine as seen through the prism of science"--Cover.