Souptik’s Kindle Notes & Highlights

Masala Lab: The Science of Indian Cooking, by Krish Ashok

starch gelatinization, protein denaturation, hydrolysis and the Maillard reaction.

Souptik Dhar

Major chemical reactions

See Souptik’s 47 notes & 51 highlights

Masala Lab: The Science of Indian Cooking

Masala Lab: The Science of Indian Cooking

Rate this book

Clear rating

1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars