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Soft matter food physics - the physics of food and cooking

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Vilgis,  Thomas A.
Dept. Kremer: Polymer Theory, MPI for Polymer Research, Max Planck Society;

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Vilgis, T. A. (2015). Soft matter food physics - the physics of food and cooking. Reports on Progress in Physics, 78(12): 124602. doi:10.1088/0034-4885/78/12/124602.


Cite as: http://hdl.handle.net/11858/00-001M-0000-0029-6688-A
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