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| Main Author: | |
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| Format: | Artículo científico |
| Language: | en |
| Published: |
Universidad Mayor de San Andrés
2018
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| Online Access: | https://www.redalyc.org/articulo.oa?id=426355610007 https://www.redalyc.org/journal/4263/426355610007/ https://www.redalyc.org/journal/4263/426355610007/html/ https://www.redalyc.org/journal/4263/426355610007/426355610007.epub https://www.redalyc.org/journal/4263/426355610007/movil |
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Table of Contents:
- MOLECULAR KITCHEN CHEMISTRY; BOLIVIAN TRADITIONAL GASTRONOMY; MOLECULAR CHUFLAY Jimena Ortíz José A. Bravo José L. Vila Química Chuflay Bolivian Gastronomy Molecular Kitchen Chemistry This is a brief experimental description and theoretical approach to preparation of “chuflay”, a Bolivian drink socially widely diffused under a spherification process. The physical presentation of the beverage is under the form of spherical capsule obtained through the gelification of alginate molecules (alginic acid salt) and calcium ions, by the spherification process of the alcoholic chuflay. *Corresponding author: joselu62@hotmail.com 2018 artículo científico 0250-5460 https://www.redalyc.org/articulo.oa?id=426355610007 https://www.redalyc.org/journal/4263/426355610007/ https://www.redalyc.org/journal/4263/426355610007/html/ https://www.redalyc.org/journal/4263/426355610007/426355610007.epub https://www.redalyc.org/journal/4263/426355610007/movil en http://www.redalyc.org/revista.oa?id=4263 Revista Boliviana de Química application/pdf Universidad Mayor de San Andrés Revista Boliviana de Química (Estado Plurinacional de Bolivia) Num.1 Vol.35