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The Chemistry of Cooking: How Heat Transforms Food #foodfacts117
The Chemistry of Cooking: How Heat Transforms Food Cooking is more than just combining ingredients—it's a fascinating chemical transformation. When heat is applied, proteins denature, sugars caramelize, and starches gelatinize, creating the textures and flavors we love. The Maillard reaction, responsible for browning and rich aromas, is just ...
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