Please use this identifier to cite or link to this item: https://dspace.nuft.edu.ua/jspui/handle/123456789/6334
Title: Spherification as a prospective technique of product production at restaurants
Authors: Dotsenko, Viktor
Arpul (Oleksiichuk), Oksana
Tyshchenko (Usatiuk), Olena
Bloshchinska (Dudkina), Olena
Keywords: spherification
molecular technologies
sodium alginate
calcium chloride
spheres
daily requirement
organoleptic evaluation
сферификация
молекулярные технологии
альгинат натрия
хлорид кальция
сферы
суточная потребность
органолептическая оценка
сферифікація
молекулярні технології
альгінат натрію
хлорид кальцію
сфери
добова потреба
органолептична оцінка
кафедра готельно-ресторанної справи
Issue Date: 2012
Citation: Spherification as a prospective technique of product production at restaurants / V. Dotsenko, O. Arpul, E. Usatyuk, E. Dudkina // Nauka I Studia. – 2012. – № 20 (65). – 62-66.
Abstract: The paper presents the results of practical researches of spherification as an innovative technique of molecular gastronomy which enables to provide the traditional dishes and culinary products the unusual appearance without changing their nutritional and biological value.
URI: http://dspace.nuft.edu.ua/jspui/handle/123456789/6334
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