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Edx Science & Cooking From Haute Cuisine to Soft Matter Science/00 Introduction/04 HAROLD MCGEE ON THE HISTORY OF SCIENCE AND COOKING/HARSPU27T313-G003500_100 (720p).mp4 |
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Edx Science & Cooking From Haute Cuisine to Soft Matter Science/00 Introduction/05 HAROLD MCGEE ON THE HISTORY OF SCIENCE AND COOKING II/HARSPU27T313-G003600_100 (720p).mp4 |
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Edx Science & Cooking From Haute Cuisine to Soft Matter Science/00 Introduction/05 HAROLD MCGEE ON THE HISTORY OF SCIENCE AND COOKING II/HARSPU27T313-G003600_100 (BQ).jpg |
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Edx Science & Cooking From Haute Cuisine to Soft Matter Science/00 Introduction/SciCk_v2_visual_syllabus_061515.pdf |
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Edx Science & Cooking From Haute Cuisine to Soft Matter Science/01 Week 1/02 FOOD IS MADE OF MOLECULES_ FATS, CARBOHYDRATES AND PROTEINS/HARSPU27T313-V034200 (720p).English.srt |
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Edx Science & Cooking From Haute Cuisine to Soft Matter Science/01 Week 1/02 FOOD IS MADE OF MOLECULES_ FATS, CARBOHYDRATES AND PROTEINS/HARSPU27T313-V034200 (720p).mp4 |
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Edx Science & Cooking From Haute Cuisine to Soft Matter Science/01 Week 1/02 FOOD IS MADE OF MOLECULES_ FATS, CARBOHYDRATES AND PROTEINS/HARSPU27T313-V034200 (BQ).jpg |
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Edx Science & Cooking From Haute Cuisine to Soft Matter Science/01 Week 1/03 HOW MANY MOLECULES ARE THERE_ MOLES/HARSPU27T313-V033300 (720p).English.srt |
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Edx Science & Cooking From Haute Cuisine to Soft Matter Science/01 Week 1/03 HOW MANY MOLECULES ARE THERE_ MOLES/HARSPU27T313-V033300 (720p).mp4 |
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Edx Science & Cooking From Haute Cuisine to Soft Matter Science/01 Week 1/03 HOW MANY MOLECULES ARE THERE_ MOLES/HARSPU27T313-V033300 (BQ).jpg |
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Edx Science & Cooking From Haute Cuisine to Soft Matter Science/01 Week 1/07 WHY EQUATIONS_/HARSPU27T313-V032600 (720p).English.srt |
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Edx Science & Cooking From Haute Cuisine to Soft Matter Science/01 Week 1/08 EL BULLI/HARSPC27T313-G001900_100 (720p).mp4 |
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Edx Science & Cooking From Haute Cuisine to Soft Matter Science/01 Week 1/09 FERRAN ADRIA AND JOSÉ ANDRÉS ON SPHERIFICATION/HARSPU27T313-G003300_100 (720p).English.srt |
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Edx Science & Cooking From Haute Cuisine to Soft Matter Science/01 Week 1/09 FERRAN ADRIA AND JOSÉ ANDRÉS ON SPHERIFICATION/HARSPU27T313-G003300_100 (720p).mp4 |
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Edx Science & Cooking From Haute Cuisine to Soft Matter Science/01 Week 1/09 FERRAN ADRIA AND JOSÉ ANDRÉS ON SPHERIFICATION/HARSPU27T313-G003300_100 (BQ).jpg |
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Edx Science & Cooking From Haute Cuisine to Soft Matter Science/01 Week 1/10 TF VIDEO_ PROTEIN FOLDING/TF video on protein structure (720p).English.srt |
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Edx Science & Cooking From Haute Cuisine to Soft Matter Science/02 Week 2/03 COOKING WITH HEAT_ WOOD AND OVENS/HARSPU27T313-V032800 (720p).English.srt |
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Edx Science & Cooking From Haute Cuisine to Soft Matter Science/02 Week 2/05 THE PERFECT EGG/HARSPU27T313-V032900 (720p).English.srt |
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Edx Science & Cooking From Haute Cuisine to Soft Matter Science/02 Week 2/10 THE MOLECULAR ORIGIN OF SPECIFIC HEAT/HARSPU27T313-V033400 (720p).English.srt |
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Edx Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/01 ABOUT JOAN ROCA/HARSPU27T313-V029900 (720p).English.srt |
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Edx Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/03 INTRODUCTION TO PHASE TRANSITIONS/HARSPU27T313-V036100 (720p).English.srt |
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Edx Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/06 THE SCIENCE OF ROTOVAPS/HARSPU27T313-V035600 (720p).English.srt |
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Edx Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/06 THE SCIENCE OF ROTOVAPS/HARSPU27T313-V035600 (720p).mp4 |
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Edx Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/07 A SUPER COOL DESSERT (THE SCIENCE OF SUPERCOOLING)/HARSPU27T313-V035900 (720p).English.srt |
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Edx Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/08 ICE CREAM AND FREEZING POINT DEPRESSION/HARSPU27T313-V034800 (720p).English.srt |
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Edx Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/14 FULL STORY_ A SUPER COOL DESSERT OR CROMATISMO VERDE/HARSPU27T313-V035400 (720p).English.srt |
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