Cooking Literacy: Meringues as Culinary Scaffoldings

Food Biophysics

Volumn 7, Issue 2, 2012, Pages 103-113

  Vega, César ^a   Sanghvi, Avani ^a  

^a MARS INC   (United States)

Author keywords

Egg white; Foams; Gastronomy; Meringues; Science based cooking

Indexed keywords

BODY OF KNOWLEDGE; EGG WHITE; EGG WHITE PROTEINS; GASTRONOMY; MERINGUES; STRUCTURAL COMPONENT;

FOAMS; SUGARS;

COOKING;

EID: 84861600751     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-011-9247-7     Document Type: Review

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