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 |
| Appears in Collections: | Статті |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| article_Nauka_i_studia.pdf | 269,52 kB | Adobe PDF | View/Open |
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