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Les deux révisions précédentes Révision précédente Prochaine révision | Révision précédente Prochaine révisionLes deux révisions suivantes |
teaching:cuisine_moleculaire [2020/03/28 06:19] – [Exemple d'informations sur l'œuf] villersd | teaching:cuisine_moleculaire [2021/01/18 16:08] – [Exemple d'informations sur l'œuf] villersd |
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* [[https://www.scienceabc.com/eyeopeners/why-does-the-yolk-of-an-overcooked-hard-boiled-egg-become-green.html|Why Does The Yolk Of An Overcooked Hard-Boiled Egg Become Green?]] | * [[https://www.scienceabc.com/eyeopeners/why-does-the-yolk-of-an-overcooked-hard-boiled-egg-become-green.html|Why Does The Yolk Of An Overcooked Hard-Boiled Egg Become Green?]] |
* [[https://www.smore.com/t583q|What's In An Egg?]] NSTA Daily Do - Wednesday, March 25, 2020 (expérience à la maison, pour mirer des œufs) | * [[https://www.smore.com/t583q|What's In An Egg?]] NSTA Daily Do - Wednesday, March 25, 2020 (expérience à la maison, pour mirer des œufs) |
| * [[https://journals.aps.org/prl/abstract/10.1103/PhysRevLett.109.144301|Geometry-Induced Rigidity in Nonspherical Pressurized Elastic Shells]] A. Lazarus, H. C. B. Florijn, and P. M. Reis, Phys. Rev. Lett. 109, 144301 – 2012 DOI: 10.1103/PhysRevLett.109.144301 |
| * blancs d'œufs, soufflés, meringues et loi des gaz : |
| * [[https://www.ukessays.com/essays/sciences/effect-whipped-egg-whites-souffle-2428.php|Effect of Whipped Egg Whites on Soufflé Volume]] |
| * [[https://www.exploratorium.edu/cooking/eggs/eggscience.html|Science of Eggs: Egg Science - Exploratorium]] |
| * [[https://foodcrumbles.com/the-ideal-gas-law/|The Ideal Gas Law in Food - How Foods Expand and Shrink - Food Crumbles]] |
| * [[https://www.researchgate.net/publication/320597652_Studies_on_the_Whipping_Characteristics_and_Yield_of_Dehydrated_Hen%27s_Egg|(11) (PDF) Studies on the Whipping Characteristics and Yield of Dehydrated Hen’s Egg]] |
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