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  Soft matter physics meets the culinary arts: From polymers to jellyfish

Pedersen, M. T., & Vilgis, T. A. (2019). Soft matter physics meets the culinary arts: From polymers to jellyfish. International Journal of Gastronomy and Food Science, 16: 100135. doi:10.1016/j.ijgfs.2019.100135.

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Item Permalink: http://hdl.handle.net/21.11116/0000-0003-3205-F Version Permalink: http://hdl.handle.net/21.11116/0000-0005-8C8F-D
Genre: Journal Article

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 Creators:
Pedersen, Mie T.1, Author
Vilgis, Thomas A.2, Author              
Affiliations:
1Department of Chemical Engineering, Biotechnology and Environmental Technology, University of Southern Denmark, Odense, Denmark, ou_persistent22              
2Dept. Kremer: Polymer Theory, MPI for Polymer Research, Max Planck Society, ou_1800287              

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Language(s): eng - English
 Dates: 2019-02-05
 Publication Status: Published online
 Pages: -
 Publishing info: -
 Table of Contents: -
 Rev. Type: -
 Identifiers: DOI: 10.1016/j.ijgfs.2019.100135
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Title: International Journal of Gastronomy and Food Science
Source Genre: Journal
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Publ. Info: Amsterdam, Netherlands : Elsevier B.V.
Pages: - Volume / Issue: 16 Sequence Number: 100135 Start / End Page: - Identifier: ISSN: 1878-450X
CoNE: https://pure.mpg.de/cone/journals/resource/1878-450X