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),

Food Science key terms

Ledertavle

Visuell stil

Alternativer

Bytt mal

Gjenopprett automatisk lagring: ?