Chemistry of Cooking
by Sorangel Rodriguez-Velazquez
This book is intended to give students a basic understanding of the chemistry involved in cooking such as caramelization, Maillard reaction, acid-base reactions, catalysis, and fermentation. Students will be able to use chemistry language to describe the process of cooking, apply chemistry knowledge to solve questions related to food, and ultimately create their own recipes.
Description from LibreTexts.
- Publisher
- American University
- Subjects
- Chemistry, Biological Chemistry
- Licence
- CC BY-NC-SA 4.0, as LibreTexts states it. Non-commercial use only.
- Who can read
- Tweens profiles and older, judged from its title and subjects