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✨ New Understanding the Science of Food: From Molecules to Mouthfeel by Croxford, Sharon
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Understanding the Science of Food: From Molecules to Mouthfeel

✍️ Croxford, Sharon 82 Kitchen Score · 82/100 Essential reading · how we rate
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Methods & Techniques
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Methods & Techniques
🏛 Routledge 📅 2017 📔 Paperback ISBN: 9781760296063

📝 Description: Understanding the Science of Food: From Molecules to Mouthfeel

A foundational textbook for undergraduates outlining the theory and application of chemistry to all aspects of food and food processing systems.

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