BIOINGREDIENTS FOR MOLECULAR GASTRONOMY
DOI:
https://doi.org/10.30890/2709-2313.2024-35-00-018Keywords:
Bioingredients, molecular gastronomy, biosurfactants, grape pomaceAbstract
Information is provided on the understanding of specific bioprocesses of consumption and mechanisms of food preparation based on a combination of data on the properties of important biological molecules at the level of biopolymers and their supramolecularMetrics
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