Reverse spherification technique / Farhan Faat and Mohamad Farhan Azmi
Living in this modern era and with the advancement of technology today, there is nothing seems to be impossible in culinary world. What we see today might never be realized in the old days. It all started when two physicists Nicholas Kurti and Herve in 1988 coined a new approach known as molecular g...
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| 主要な著者: | , |
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| フォーマット: | 論文 |
| 言語: | English |
| 出版事項: |
Faculty of Hotel & Tourism Management, UiTM Pulau Pinang
2019
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| 主題: | |
| オンライン･アクセス: | https://ir.uitm.edu.my/id/eprint/78652/1/78652.pdf https://ir.uitm.edu.my/id/eprint/78652/ |
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