The generation of new flavors through the use of molecular cuisine is the application of the fermentation method, this method is based on the use of yeasts and bacteria that have the ability to take various carbon sources and convert them into simpler molecules through processes of fermentation, exa...
Saved in:
| Main Author: | |
|---|---|
| Format: | Article |
| Online Access: |
https://revistas.sena.edu.co/index.php/sennova/article/view/5370 |
