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explain the effect of adding an acid on the gelatinization of starch granules why is lemon juice added only at the end of cooking in
explain the effect of adding an acid on the gelatinization of starch granules
why is lemon juice added only at the end of cooking in recipies that requier geletinzation such as pie fillings ? what would happen if you added it at the begining ?
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Biochemistry
Authors: Mary K. Campbell, Shawn O. Farrell
8th edition
9781305176621, 1285429109, 1305176626, 978-1285429106
