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The One Ingredient That Makes Fried Food Taste Even Better—and It’s Already in Your Fridge
This rapid decomposition of carbonic acid into carbon dioxide causes very fine bubbles to form in the batter. Those bubbles are then solidified by the frying process, which is why batters with ...
Scientific American8y
Fermentation of Citric Acid
It was known merely that citrate ol lime, kept lor a certain length ol time, w ould no longer furnish'citric acid, and people were satisfied with saying that it was transformed into carbonic acid ...