| Description |
xxiii, 582 pages : illustrations ; 25 cm |
| Contents |
Ch. 1. Evaluation of Food -- Ch. 2. Sensory Perception of Foods -- Ch. 3. Measures and Weights -- Ch. 4. Heating and Cooling Foods and Food Safety -- Ch. 5. Water -- Ch. 6. Coffee, Tea, and Cocoa Beverage -- Ch. 7. Ice Crystals and Frozen Desserts -- Ch. 8. Sugars, Alternative Sweeteners, and Confections -- Ch. 9. Starches and Vegetable Gums -- Ch. 10. Cereals -- Ch. 11. Flour and Dough Formation -- Ch. 12. Leavening Agents -- Ch. 13. Quick Breads -- Ch. 14. Yeast Breads -- Ch. 15. Fats and Oils -- Ch. 16. Emulsions -- Ch. 17. Pastry -- Ch. 18. Introduction to Proteins -- Ch. 19. Milk -- Ch. 20. Cheese -- Ch. 21. Eggs -- Ch. 22. Meat -- Ch. 23. Poultry -- Ch. 24. Seafood -- Ch. 25. Shortened Cakes -- Ch. 26. Sponge, Angel Food, and Chiffon Cakes -- Ch. 27. Fruits -- Ch. 28. Vegetables -- Ch. 29. Legumes -- Ch. 30. Geletin Gels -- Ch. 31. Fruit Pectin Gels |
| Notes |
Earlier editions have title: Food science |
| Bibliography |
Includes bibliographical references and index |
| Notes |
English |
| Subject |
Cooking.
|
|
Food.
|
|
Nutrition.
|
| Author |
Weaver, Connie, 1950-
|
| LC no. |
97022861 |
| ISBN |
0023219513 |
|
