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Index
Introduction
Acknowledgments
Chapter 1: Food Components
Chapter 2: Energy, Temperature and Heat
Chapter 3: Phase Transitions
Chocolate
Chapter 4: Elasticity
Chapter 5: Diffusion, Gelation and Spherification
Chapter 6: Heat Transfer
Chapter 7: Viscosity and Polymers
Chapter 8: Emulsions and Foams
Chapter 9: Baking
Chapter 10: Enzymatic Reactions and Fermentation
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