Media Summary: Bread, cheese, chocolate, and coffee all share one thing in common: they are the result of controlled, microscopic decay. What happens when you can't do aerobic cellular respiration because oxygen isn't available? Explore How does sticky dough rise into fluffy bread? Or milk turn into tangy yogurt? It's not magic... it's a team of invisible, tiny chefs ...
The Physics Of Flavor How Fermentation Actually Works - Detailed Analysis & Overview
Bread, cheese, chocolate, and coffee all share one thing in common: they are the result of controlled, microscopic decay. What happens when you can't do aerobic cellular respiration because oxygen isn't available? Explore How does sticky dough rise into fluffy bread? Or milk turn into tangy yogurt? It's not magic... it's a team of invisible, tiny chefs ... PBS Member Stations rely on viewers like you. To support your local station, go to ↓ More info below ...
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