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(, Sun 1 Apr 2001, 1:00)
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which makes them passable in the absence of anything better.
Food and drink companies devote a lot of money and research into how bubbles and foams affect taste and texture. Particularly in the case of cakes!
(, Fri 11 Jan 2013, 11:02, 1 reply, 13 years ago)
And I spent 3 hours at the weekend reading about the temperatures different hops break down.
(, Fri 11 Jan 2013, 11:22, Reply)
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