MOLECULAR KITCHEN CHEMISTRY; BOLIVIAN TRADITIONAL GASTRONOMY; MOLECULAR CHUFLAY
This is a brief experimental description and theoretical approach to preparation of “chuflay”, a Bolivian drink socially widely diffused under a spherification process. The physical presentation of the beverage is under the form of spherical capsule obtained through the gelification of alginate mole...
保存先:
| 出版年: | Revista Boliviana de Química |
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| 主要な著者: | , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Universidad Mayor de San Andrés
2018
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| 主題: | |
| オンライン･アクセス: | https://www.redalyc.org/articulo.oa?id=426355610007 https://www.redalyc.org/journal/4263/426355610007/ https://www.redalyc.org/journal/4263/426355610007/html/ https://www.redalyc.org/journal/4263/426355610007/426355610007.epub https://www.redalyc.org/journal/4263/426355610007/movil |
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