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The article seems very suspect to me, with lots of unclear and suspicious claims. Using sugar substitutes is somehow "molecular gastronomy" or a "scientific" approach to cooking?

I think this article should be evaluated and revised by somebody who really understands what the "science" part in molecular gastronomy is. 2001:708:20:140B:0:0:0:19AB ( talk) 09:34, 23 August 2023 (UTC) reply