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Kun ymmärrät ruoanlaiton kemiaa, sinusta tulee parempi kokki. Miksi ruoka ei maistu ilman rasvaa? Mikä saa suklaavaahdon pysymään kasassa? Kuinka karamellin rakenne muistuttaa lasia? Miten saat majoneesin onnistumaan? Anu Hopia vastaa kaikkiin näihin kysymyksiin inspiroivassa teoksessaan, joka perustuu Tiede-lehdessä julkaistuun Kemistin keittiössä -palstaan.

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Some of our books are not included in the subscription and needs to be purchased. 

A purchased audiobook or e-book can be consumed in the app without deducting time from your subscription. 

Read more about book purchases and how time is counted and deducted from your subscription at <1>support.bookbeat.com</1>.

The book <0>bookTitle</0> and over 1 million other books

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