Molecular Gastronomy: A Food Fad or an Interface for Science-based Cooking?

Published 2008 View Full Article

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Title
Molecular Gastronomy: A Food Fad or an Interface for Science-based Cooking?
Authors
Keywords
-
Journal
Food Biophysics
Volume 3, Issue 2, Pages 246-254
Publisher
Springer Nature
Online
2008-03-31
DOI
10.1007/s11483-008-9082-7

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