Cooking as a chemical reaction culinary science with experiments / Sibel ©–zilgen.
| Author/creator | Ozilgen, Z. Sibel |
| Format | Electronic |
| Edition | Second edition. |
| Publication Info | Boca Raton : CRC Press/Taylor & Francis Group, [2020] |
| Description | xvii, 391 pages : illustrations ; 27 cm |
| Supplemental Content | Full text available from Taylor & Francis eBooks |
| Subjects |
| Contents | Measurements and units -- Basic food chemistry -- Water in culinary transformations -- Carbohydrates in culinary transformations -- Proteins in culinary transformations -- Fats and oils in culinary transformations -- Sensory properties of foods: keys to developing the perfect bite -- Food additives in culinary transformations. |
| Bibliography note | Includes bibliographical references. |
| Access restriction | Available only to authorized users. |
| Technical details | Mode of access: World Wide Web |
| Genre/form | Electronic books. |
| LCCN | 2019006672 |
| ISBN | 9781138597129 (hardback ; alk. paper) |
| ISBN | 9781466554801 (pbk. ; alk. paper) |