From the chef's mind to the dish: How scientific approaches facilitate the creative process

Food Biophysics

Volumn 3, Issue 2, 2008, Pages 261-268

  Arboleya, Juan Carlos ^a   Olabarrieta, Idoia ^a   Luis Aduriz, Andoni ^b   Lasa, Daniel ^b   Vergara, Javier ^b   Sanmartín, Esther ^a   Iturriaga, Leire ^a   Duch, Antonio ^a   De Marañón, Iñigo Martínez ^a  

^a MARINE RESEARCH DIVISION   (Spain)

^b Mugaritz Restaurant   (Spain)

Author keywords

Cod protein; Edible film; Egg white protein; Foam stability; Molecular gastronomy; Rheological properties

Indexed keywords

EID: 43749122553     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-008-9078-3     Document Type: Article

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