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pro vyhledávání: '"Silvia Cristofaro"'
Autor:
Lorenzo Soprani, Lara Querciagrossa, Silvia Cristofaro, Luca Muccioli, Silvia Orlandi, Elena Strocchi, Alberto Arcioni, Roberto Berardi
Publikováno v:
Handbook of Molecular Gastronomy ISBN: 9780429168703
Dilute water solutions of sodium alginate are used in molecular cooking and the dairy industry as thickening and gelling agents and also as edible films. Typically, they are obtained from brown algae or seaweeds and form stable gels in the presence o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6d0b69db19651a3c1db765b370d0539b
http://hdl.handle.net/11585/830222
http://hdl.handle.net/11585/830222
