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Using physics to protect flavour, nutrition

JUL 21, 2006

DOI: 10.1063/PT.5.020282

Physics Today
FoodNavigator.com : Nestlé Research Center, in collaboration with the University of Bristol, are pushing back the boundaries of scientific knowledge for the food industry by using molecular physics to explore the properties of carbohydrates in food.
© 2006 American Institute of Physics
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