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bn:03751211n
Noun Concept
SYL
No term available
EN
In cooking, reduction is the process of thickening and intensifying the flavor of a liquid mixture, such as a soup, sauce, wine or juice, by simmering or boiling. Wikipedia
English:
cooking
Relations
Sources
IS A
EN
boiling
EN
engineering process
CONTRIBUTING FACTOR OF
EN
vapor
DIFFERENT FROM
EN
distillation
EN
steaming
EN
boiling
ITEM OPERATED
EN
liquid
EN
solution
USE
EN
increase
USES
EN
vaporization

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