Chemical Processes in Food Science DVD

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Chemical Processes in Food Science DVD
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Product Number: WA31576

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rades 8-12.
Cooking is all about chemistry and nothing more than a series of chemical reactions. Explains the science involved in cooking and food preparation. The fermentation process, caramelizing, leavening, gelatinization, retrogradation, syneresis, and the role starch plays in the cooking process are all explored. 35 minutes. Copyright 2011.

Brand  :       CEV
Item Weight  :       0.19


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