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

Leaderboard

Estilo ng visual

Mga pagpipilian

Magpalit ng template

Ibalik ng awtomatikong pag-save: ?