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    Effect of Molecular Cooking Techniques on Functional Compounds

    Effect of Molecular Cooking Techniques on Functional Compounds af Muhammet Ali Cakir, Deniz Kara, Mervenur Cala, Sebnem Trak, Zeynep Ipek

    Udgivet 2024-12-01

    The development of technology and current conditions has enabled the diversification of studies on the foods, cooking techniques, and their effects on food composition. One of the emerging cooking methods in this context is molecular cooking, which is applied across various food categories, and offe...

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