Les réactions de Maillard | Lumni Enseignement
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lumni.fr
Les réactions de Maillard | Lumni Enseignement
À partir de l’exemple de l’application du jaune d’œuf pour dorer une pâtisserie, Guillaume Kuntz explique le principe des réactions de Maillard. Il détaille les processus chimiques qui s’opèrent à la cuisson des aliments entre les différents éléments qui les composent.
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