Sunday, 23 March 2014


During the preparation of cooking, there are many food properties that are linked to creating the right recipe such as flavouring, Syneresis, Caramelisation, aeration, coagulation, Dextrinisation, denaturation and Gelatinisation.
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1 comment:

  1. Kathryn10 April 2014 at 02:27

    You did not include an evaluation or bibliography.

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