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777 pages • first pub 1972 (view editions)
ISBN/UID: 9780023130205
Format: Paperback
Language: English
Publisher: Pearson
Edition Pub Date: 02 August 1991
Description
Contents: 1. Basic scientific principles, sugars, and browning reactions. 2. Colloidal systems and emulsions. 3. Proteins, enzymes, collagen, and gelatin. 4. Starch and other polysaccharides. 5. Fats as cooking media, shortening agents, and compon...
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777 pages • first pub 1972 (view editions)
ISBN/UID: 9780023130205
Format: Paperback
Language: English
Publisher: Pearson
Edition Pub Date: 02 August 1991
Description
Contents: 1. Basic scientific principles, sugars, and browning reactions. 2. Colloidal systems and emulsions. 3. Proteins, enzymes, collagen, and gelatin. 4. Starch and other polysaccharides. 5. Fats as cooking media, shortening agents, and compon...
Community Reviews
Content Warnings