Stove-top pops are better than nuked ones.
References
Ceylan, M. & Karababa, E. The effects of ingredients on popcorn popping characteristics. International Journal of Food Science & Technology, published online, doi:10.1111/j.1365-2621.2004.00793.x (2004).
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British Dietetic Association
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Peplow, M. Popping perfect popcorn. Nature (2004). https://doi.org/10.1038/news040223-5
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DOI: https://doi.org/10.1038/news040223-5
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