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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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Hotel & Tourism Management, UiTM Pulau Pinang
2019
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| Subjects: | |
| Online Access: | https://ir.uitm.edu.my/id/eprint/78652/1/78652.pdf https://ir.uitm.edu.my/id/eprint/78652/ |
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