Delicious mincemeat sauce and studying fried onion with an FTIR spectrometer
My students at the upper secondary school chemistry course have prepared mincemeat sauce and sweet potato mash as a study project for two consecutive years. Half of the students prepared the dish using traditional methods and the other half using molecular gastronomy. At the end of the class we tas...
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| Format: | Article |
| Language: | English |
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LUMA Centre Finland
2013-05-01
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| Series: | LUMAT |
| Online Access: | https://journals.helsinki.fi/lumat/article/view/1115 |