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The field of molecular gastronomy
2.Herve This and Nicholas Kurti
3.Many restaurants are offering low-carb options
4.A perfectly made soufflé
5.The rise in obesity
6.Changes in the labeling of food products
7.The smell and texture of a food
A.
as a result of the recent dieting trend.
B.
have resulted in better food purchasing decisions.
C.
is the result of chemical and physical reactions.
D.
arose from interest in how cooking worked.
E.
contribute to its taste.
F.
are responsible for the term "molecular gastronomy."
G.
stems from changes in diet as well as exercise.
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【简答题】唐宋派的创作成就主要在散文方面,其中_____最为著名。
【简答题】. 《温热论》第6条 若其邪始终在气分流连者,--------,法宜益胃,-------,邪从汗出。解后胃气空虚,--------,待气还自温暖如常矣。
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