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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
daily requirement
organoleptic evaluation
молекулярные технологии
альгинат натрия
хлорид кальция
суточная потребность
органолептическая оценка
молекулярні технології
альгінат натрію
хлорид кальцію
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.
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