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Molecular Gastronomy

Molecular Gastronomy, also known as Culinary Physics and Experimental Cuisine, seeks to utilize chemical properties of food and additives to alter the appearance and the texture of food.

Texture characteristics, gelling capacity, combinatory effects, stability, devices, and more: BioZoon Ingredient Applications

Chart for converting from Texturas to Biozoon TexturePro plus Troubleshooting Tips
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Set Descending Direction
per page

Grid  List 

Items 1 to 15 of 18 total

Page:
  1. 1
  2. 2