Molecular Gastronomy: A Food Fad or an Interface for Science-based Cooking?

E. van der Linden, D.J. McClements, J. Ubbink

Research output: Contribution to journal › Article › Academic › peer-review

40 Citations (Scopus)

Fingerprint

Dive into the research topics of 'Molecular Gastronomy: A Food Fad or an Interface for Science-based Cooking?'. Together they form a unique fingerprint.

Food Science