1.0Jinho's AI Studiohttps://jvibeschool.com/blogJinho Junghttps://jvibeschool.com/blog/p/author/jinho-jung과자 속의 화학 - Jinho's AI Studiorich600338<blockquote class="wp-embedded-content" data-secret="wZcz2MJxE6"><a href="https://jvibeschool.com/blog/p/148">과자 속의 화학</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://jvibeschool.com/blog/p/148/embed#?secret=wZcz2MJxE6" width="600" height="338" title="“과자 속의 화학” — Jinho's AI Studio" data-secret="wZcz2MJxE6" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript">
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https://ai.jvisualschool.com/blog/wp-content/uploads/auto-posts/post_59/59-1.jpg20481152아하! 이래서 에어프라이를 180°C에 맞추는 것이었군요. – 33°C: 버터 녹음 – 58°C: 살모넬라균 사망! – 62°C: 달걀 단백질 변형 – 100°C: 수분 증발 – 154°C: 마이야르 반응 – 180°C: 캐러멜화