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首先，把面团烤面包层，低水含量的物质的和小空域大量。其次，脱水番茄酱，及第三，奶酪经历了一个涉及蛋白质变性，经常排液晶脂质紊乱状态更复杂的一系列过渡。
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The Thermodynamics of Pizza (热力学的比萨)
(book)
by Harold J. Morowitz
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| Language: | Chinese |
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