Chemical Processes in Food Science
(CEV - Multimedia), 35 mins, 35 page(s)
Details
- Abstract / Summary
- This program explains the scientific processes involved in cooking and preparing food. It looks at fermentation, caramelization, leavening, gelatinization, retrogradation, and syneresis.
- Field of Interest
- Cooking
- Copyright Message
- Copyright © by CEV - Multimedia
- Duration
- 35 mins
- Format
- DVD
- Page Count
- 35
- Publisher
- CEV - Multimedia
- Subject
- Cooking, Personal Interest