By BY CLAY RISEN from NYT Her research focused on how to keep dough, bread, cookies and crackers tasting delicious even after weeks on a grocery store shelf.Food https://ift.tt/3mvGPzM
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Louise Slade, Scientist Who Studied the Molecules in Food, Dies at 74
By BY CLAY RISEN from NYT Her research focused on how to keep dough, bread, cookies and crackers tasting delicious even after weeks on a grocery store shelf.Food https://ift.tt/3mvGPzM
via
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