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Kwanza, safu ya ukaumuka bakes ndani mkate, mdogo-maji-maudhui nyenzo pamoja na idadi kubwa ya hewa ndogo nonconnecting liko chinichini. Pili, kuweka nyanya dehydrates, na tatu, a tata mozzarella undergoes mfululizo wa transitions yanayohusiana na denaturation protini lipid rearrangement kutoka mara kioevu bilauri disordered zaidi majimbo.
—
The Thermodynamics of Pizza (Ya Thermodynamics of Pizza)
(book)
by Harold J. Morowitz
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| Language: | Swahili |
| Submitted by: | Bookfail |
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