Química de la cocina molecular; Gastronomía tradicional Boliviana; chuflay molecular
| dc.contributor.author | Ortíz, Jimena | |
| dc.contributor.author | Bravo, José A | |
| dc.contributor.author | L. Vila¹, José | |
| dc.coverage.spatial | Bolivia | |
| dc.date.accessioned | 2026-03-23T15:30:44Z | |
| dc.date.available | 2026-03-23T15:30:44Z | |
| dc.date.issued | 2018 | |
| dc.description | Vol. 35, No. 1 | |
| dc.description.abstract | Encapsular en forma de esfera la bebida tradicional boliviana denominada "Chuflay", mediante un proceso de esferificación que consiste en una gelificación entre moléculas de alginato y iones calcio. | en |
| dc.description.abstract | 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. | en |
| dc.identifier.issn | 0250-5460 | |
| dc.identifier.uri | http://www.scielo.org.bo/scielo.php?script=sci_arttext&pid=S0250-54602018000100001&tlng=en | |
| dc.identifier.uri | https://andeanlibrary.org/handle/123456789/93048 | |
| dc.language.iso | en | |
| dc.publisher | Rev. Bol. Quim | |
| dc.relation | http://www.scielo.org.bo/pdf/rbq/v35n1/v35n1_a01.pdf | |
| dc.relation.ispartof | Rev. Bol. Quim | |
| dc.source | SciELO Bolivia | |
| dc.subject | Molecular Kitchen Chemistry | |
| dc.subject | Bolivian Gastronomy | |
| dc.subject | Chuflay | |
| dc.title | Química de la cocina molecular; Gastronomía tradicional Boliviana; chuflay molecular | |
| dc.title.alternative | Molecular kitchen Chemistry; Bolivian traditional Gastronomy; Molecular chuflay | |
| dc.type | Artículo Científico Publicado |