Sugars: Soft Caramel and Sucre à la Crème--an Undergraduate Experiment about Sugar Crystallization
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A comprehensive reference to molecular gastronomy, this book highlights techniques that have enabled chefs to achieve new and better ways of preparing food.
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Scholars@Duke
Patrick Charbonneau
Professor of Chemistry
Professor Charbonneau studies soft matter. His work combines theory and simulation to understand the glass problem, protein crystallization, microphase formation, and colloidal assembly in external fields.
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