Chemical Processes in Food Science

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