What occurs in a physical properties and sensory research laboratory is relevant to food developers, chefs, and others working in the hospitality/culinary sector as well as to any curious food lover. Thanks to the contributions ...
García Segovia, Purificación; Garrido, María Dolores; Vercet Tormo, Antonio; Arboleya, Juan Carlos; Fiszman Dal Santo, Susana; Martínez Monzó, Javier; Laguarda, Sergio; Palacios, Victor; Ruiz Carrascal, Jorge(Taylor & Francis, 2014)
[EN] Beyond the overwhelming international success of Ferrán Adria, Spain has been one of the countries with a more active implication in molecular gastronomy as a scientific discipline but also in the use of ingredients, ...