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Tag Archives: inorganic chemistry
Synthesising Soufflés
Why does a soufflé rise so much? How can you make the perfect soft boiled egg? Why should we not store raspberries in a copper vessel? Akshat Rathi investigates the science that can answer these questions. Continue reading
Posted in Chemistry
Tagged food chemistry, gastronomy, inorganic chemistry, molecular gastronomy, organic chemistry, physical chemistry, TEDx
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