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

Clasament

Stilul vizual

Opţiuni

Comutare șablon

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