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  1. 1
    by Sanchez, Jose
    Published 2016
    Book

    Molecular gastronomy scientific cuisine demystified
  2. 2
    Published 2016
    Book

    Cook's science how to unlock flavor in 50 of our favorite ingredients
  3. 3
    by Ozilgen, Sibel
    Published 2015
    Book

    Cooking as a chemical reaction culinary science with experiments
  4. 4
    by Rizvi, S.S.H
    Published 1992
    Book

    Experimental methods in food engineering
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