Released in 2016 by John Wiley & Sons .
The article you are referring to is a review of the textbook . The Science of Cooking: Understanding the Biolo...
The resource bridges the gap between the laboratory and the kitchen by examining: 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...