https://www.foodbook.cam/index.php?action=history&feed=atom&title=ShrivellingShrivelling - Revision history2026-04-30T07:26:29ZRevision history for this page on the wikiMediaWiki 1.39.5https://www.foodbook.cam/index.php?title=Shrivelling&diff=1565&oldid=prevFoodBookSysop at 18:28, 30 December 20232023-12-30T18:28:30Z<p></p>
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<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 14:28, 30 December 2023</td>
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<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Shrivelling is a natural phenomenon where an object, with an attached sub-elastic covering, has its interior volume reduced in some way. The covering, which cannot contract any further, is then obliged to wrinkle and buckle, in order to preserve surface area while containing the lesser volume.<del style="font-weight: bold; text-decoration: none;">[1]</del></div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Shrivelling is a natural phenomenon where an object, with an attached sub-elastic covering, has its interior volume reduced in some way. </div></td></tr>
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</table>FoodBookSysophttps://www.foodbook.cam/index.php?title=Shrivelling&diff=570&oldid=prevFoodBookSysop: Created page with "Shrivelling is a natural phenomenon where an object, with an attached sub-elastic covering, has its interior volume reduced in some way. The covering, which cannot contract any further, is then obliged to wrinkle and buckle, in order to preserve surface area while containing the lesser volume.[1] Category:Cooking techniques"2023-11-27T10:52:35Z<p>Created page with "Shrivelling is a natural phenomenon where an object, with an attached sub-elastic covering, has its interior volume reduced in some way. The covering, which cannot contract any further, is then obliged to wrinkle and buckle, in order to preserve surface area while containing the lesser volume.[1] <a href="/Category:Cooking_techniques" title="Category:Cooking techniques">Category:Cooking techniques</a>"</p>
<p><b>New page</b></p><div>Shrivelling is a natural phenomenon where an object, with an attached sub-elastic covering, has its interior volume reduced in some way. The covering, which cannot contract any further, is then obliged to wrinkle and buckle, in order to preserve surface area while containing the lesser volume.[1]<br />
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[[Category:Cooking techniques]]</div>FoodBookSysop