Protein molecule , Denaturation, Coagulation, Dextrinisation , Caramalisation, Fatty Acids (Triglyceride), Plasticity, Gelatinisation (starch granules begin to swell), Gelatinisation (starch burst open and release amalyose), Gelatinisation (sauce process complete),

Rangliste

Visuel stil

Indstillinger

Skift skabelon

Gendan automatisk gemt: ?