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Chemistry LibreTexts

1: Thickening and Concentrating Flavors

  • Page ID
    92892
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    All sections in this chapter. So three more pages need to be made by you.

    Thumbnail: Lime Jell-O. (CC BY 2.0; Gisela Francisco).

    Contributors and Attributions

    Sorangel Rodriguez-Velazquez (American University). Chemistry of Cooking by Sorangel Rodriguez-Velazquez is licensed under a Creative Commons Attribution-NonCommercial ShareAlike 4.0 International License, except where otherwise noted


    1: Thickening and Concentrating Flavors is shared under a CC BY-NC-SA 4.0 license and was authored, remixed, and/or curated by Sorangel Rodriguez-Velazquez via source content that was edited to conform to the style and standards of the LibreTexts platform; a detailed edit history is available upon request.