HarvardX: Thickening Agents in Cooking
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HarvardX: Thickening Agents in Cooking

From our free online course, “Science & Cooking: From Haute Cuisine to Soft Matter Science (physics)”: www.edx.org/course/science-cooking-physics-food-harvardx-spu27-2x?utm_source=social&utm_medium=partner-marketing&utm_content=youtube-harvardx&utm_campaign=harvardx

Professor Dave Weitz introduces the four main classes of thickeners, and how each can be used to produce a thicker liquid.

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