Louise Slade, Scientist Who Studied the Molecules in Food, Dies at 74

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By BY CLAY RISEN from NYT Food https://ift.tt/3mvGPzM
Louise Slade, Scientist Who Studied the Molecules in Food, Dies at 74 Her research focused on how to keep dough, bread, cookies and crackers tasting delicious even after weeks on a grocery store shelf. BY CLAY RISEN https://ift.tt/3mvGPzM https://ift.tt/3mrQneS New York Times Food Deaths (Obituaries), Food, Research, Inventions and Patents, Cooking and Cookbooks, Cookies, Bakeries and Baked Products October 31, 2021 at 02:18AM

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