Explore / Upper secondary (ages 14–16) / Food & Nutrition / Food science
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- Cooking and heat transferNew: questions are written when you open itNew
- Proteins: coagulation and denaturationNew: questions are written when you open itNew
- Carbohydrates: gelatinisationNew: questions are written when you open itNew
- Fats: shortening and emulsionsNew: questions are written when you open itNew
- Raising agentsNew: questions are written when you open itNew