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dc.contributor.authorBrenner, Michael P.
dc.contributor.authorSorensen, Pia
dc.date.accessioned2020-03-27T16:12:58Z
dc.date.issued2015-03
dc.identifier.citationBrenner, Michael P, and Pia M Sörensen. "Biophysics of Molecular Gastronomy." Cell 161, no. 1 (2015): 5-8.en_US
dc.identifier.issn0092-8674en_US
dc.identifier.urihttp://nrs.harvard.edu/urn-3:HUL.InstRepos:42640960*
dc.description.abstractChefs and scientists exploring biophysical processes have given rise to molecular gastronomy. In this Commentary, we describe how a scientific understanding of recipes and techniques facilitates the development of new textures and expands the flavor palette. The new dishes that result engage our senses in unexpected ways.en_US
dc.description.sponsorshipEngineering and Applied Sciencesen_US
dc.language.isoen_USen_US
dc.publisherElsevier BVen_US
dash.licenseMETA_ONLY
dc.titleBiophysics of Molecular Gastronomyen_US
dc.typeJournal Articleen_US
dc.description.versionVersion of Recorden_US
dc.relation.journalCellen_US
dash.depositing.authorSorensen, Pia
dc.date.available2020-03-27T16:12:58Z
dash.affiliation.otherHarvard John A. Paulson School of Engineering and Applied Sciencesen_US
dc.identifier.doi10.1016/j.cell.2015.03.002
dc.source.journalCell
dash.source.volume161;1
dash.source.page5-8
dash.contributor.affiliatedSorensen, Pia


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