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
Joseph J. Provost, Keri L. Colabroy, Brenda S. Kelly, and Mark A. Wallert. The Science of Cooking: Understanding the Biolo...
A notable review of the book was published in the Journal of Nutrition Education and Behavior in 2017 . Written by Joseph J
The Science of Cooking: Understanding the Biology ... - Wiley Key Details of the Publication Joseph J
The resource bridges the gap between the laboratory and the kitchen by examining:
Released in 2016 by John Wiley & Sons .
The article you are referring to is a review of the textbook .