Sugars: Soft Caramel and Sucre à la Crème--an Undergraduate Experiment about Sugar Crystallization
| dc.contributor.author | Charbonneau, Patrick | |
| dc.contributor.author | Altan, Irem | |
| dc.contributor.author | De Valicourt, Justine | |
| dc.contributor.editor | Burke, Róisín M | |
| dc.contributor.editor | Kelly, Alan L | |
| dc.contributor.editor | Lavelle, Christophe | |
| dc.contributor.editor | This vo Kientza, Hervé | |
| dc.date.accessioned | 2022-06-10T12:24:14Z | |
| dc.date.available | 2022-06-10T12:24:14Z | |
| dc.date.issued | 2021 | |
| dc.date.updated | 2022-06-10T12:24:14Z | |
| dc.description.abstract | A comprehensive reference to molecular gastronomy, this book highlights techniques that have enabled chefs to achieve new and better ways of preparing food. | |
| dc.identifier.isbn | 1466594780 | |
| dc.identifier.isbn | 9781466594784 | |
| dc.identifier.uri | ||
| dc.publisher | CRC Press | |
| dc.subject | Molecular gastronomy | |
| dc.title | Sugars: Soft Caramel and Sucre à la Crème--an Undergraduate Experiment about Sugar Crystallization | |
| dc.type | Book section | |
| duke.contributor.orcid | Charbonneau, Patrick|0000-0001-7174-0821 | |
| pubs.begin-page | 545 | |
| pubs.end-page | 547 | |
| pubs.organisational-group | Duke | |
| pubs.organisational-group | Trinity College of Arts & Sciences | |
| pubs.organisational-group | Chemistry | |
| pubs.organisational-group | Physics | |
| pubs.publication-status | Published |
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