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...

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Εκδόθηκε σε:	Revista Boliviana de Química
Κύριοι συγγραφείς:	Jimena Ortíz, José A. Bravo, José L. Vila
Μορφή:	Artigo
Γλώσσα:	Inglês
Έκδοση:	Universidad Mayor de San Andrés 2018
Θέματα:	Química
Διαθέσιμο Online:	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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