Released in 2016 by John Wiley & Sons .
Written by Joseph J. Provost and colleagues, the book and its associated reviews explore the molecular transformations that occur during cooking, such as , protein denaturation , and enzymatic reactions . It is designed as an accessible resource for both science and non-science majors to learn fundamental scientific concepts through the lens of food. Key Details of the Publication The Science of Cooking: Understanding the Biolo...
The Science of Cooking: Understanding the Biology ... - Wiley Released in 2016 by John Wiley & Sons
Joseph J. Provost, Keri L. Colabroy, Brenda S. Kelly, and Mark A. Wallert. Keri L. Colabroy