Food Science Universe (FSU)

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Hervé This and Application of Advanced Molecular Gastronomy in the Context of Pakistan

Abstract: This detailed review explores the important contributions of Hervé This, a respected French scientist, to the field of molecular gastronomy. He has studied the chemical and physical principles behind cooking, revealing the complex changes that happen at the molecular level during cooking. The article highlights key aspects of This’s work, including how flavors develop […]

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