English
Русский
Қазақ
Annotation:
This article discusses the innovative direction of molecular food technology. The processes of gelation and spherification of substances for the formation of hemispheres of gel-like meat product were studied.
Open article
Year of release:
2019
Number of the journal:
1(73)
Heading: Technical sciences and technologies
Keywords: trophology, modernist cuisine, molecular cuisine, meat, horse meat, gel, restructured products, smart food