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For det første, det lag af dejen bager i brød, en lav-vand-indhold materiale med et stort antal nonconnecting små luft-rum. For det andet, det Tomatpuré dehydrates, og det tredje, mozzarella gennemgår en kompleks serie af overgange indebærer protein denaturering og lipid omlejring fra regelmæssig flydende krystal til mere uorganiseret stater.
— The Thermodynamics of Pizza (Den Termodynamik af Pizza)
 (book)
by Harold J. Morowitz
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| Language: | Danish |
| Submitted by: | Bookfail |
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