Gelatinisation, Coagulation, Denaturation, Dextrinisation, Gelation, Foaming, Enzymatic Browning, Myoglobin Browning, Maillard Reaction, Caramelisation, Crystallisation, Emulsification, Aeration,

Functional Properties

Ledertavle

Visuell stil

Alternativer

Bytt mal

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