Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications
Sugars: Soft Caramel and Sucre à la Crème--an Undergraduate Experiment about Sugar Crystallization
Publication
, Chapter
Charbonneau, P; Altan, I; De Valicourt, J
2021
A comprehensive reference to molecular gastronomy, this book highlights techniques that have enabled chefs to achieve new and better ways of preparing food.
Duke Scholars
ISBN
9781466594784
Publication Date
2021
Start / End Page
545 / 547
Publisher
CRC Press
Citation
APA
Chicago
ICMJE
MLA
NLM
Charbonneau, P., Altan, I., & De Valicourt, J. (2021). Sugars: Soft Caramel and Sucre à la Crème--an Undergraduate Experiment about Sugar Crystallization. In R. M. Burke, A. L. Kelly, C. Lavelle, & H. This vo Kientza (Eds.), Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications (pp. 545–547). Boca Raton, FL: CRC Press.
Charbonneau, Patrick, Irem Altan, and Justine De Valicourt. “Sugars: Soft Caramel and Sucre à la Crème--an Undergraduate Experiment about Sugar Crystallization.” In Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications, edited by Róisín M. Burke, Alan L. Kelly, Christophe Lavelle, and Hervé This vo Kientza, 545–47. Boca Raton, FL: CRC Press, 2021.
Charbonneau P, Altan I, De Valicourt J. Sugars: Soft Caramel and Sucre à la Crème--an Undergraduate Experiment about Sugar Crystallization. In: Burke RM, Kelly AL, Lavelle C, This vo Kientza H, editors. Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. Boca Raton, FL: CRC Press; 2021. p. 545–7.
Charbonneau, Patrick, et al. “Sugars: Soft Caramel and Sucre à la Crème--an Undergraduate Experiment about Sugar Crystallization.” Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications, edited by Róisín M. Burke et al., CRC Press, 2021, pp. 545–47.
Charbonneau P, Altan I, De Valicourt J. Sugars: Soft Caramel and Sucre à la Crème--an Undergraduate Experiment about Sugar Crystallization. In: Burke RM, Kelly AL, Lavelle C, This vo Kientza H, editors. Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. Boca Raton, FL: CRC Press; 2021. p. 545–547.
ISBN
9781466594784
Publication Date
2021
Start / End Page
545 / 547
Publisher
CRC Press