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    The Physics of Food and Cooking - 2nd Annual Squishy Physics Lecture 

    Blais, Richard; Perkowitz, Sidney; Rowat, Amy (2013-02-02)
    Manipulating the texture of foods is central to cooking. One common manipulation is to induce a phase transition, for example, from a solid to a liquid state, which can occur both during cooking and eating. In understanding ...

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    Blais, Richard (1)
    Perkowitz, Sidney (1)Rowat, Amy (1)SubjectCondensed matter (1)Food science (1)Soft matter (1)... View MoreDate Issued2013 (1)
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