Molecular kitchen Chemistry; Bolivian traditional Gastronomy; Molecular chuflay

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dc.contributor.authorJimena Ortíz
dc.contributor.authorJosé A. Bravo
dc.contributor.authorJosé L. Vila
dc.coverage.spatialBolivia
dc.date.accessioned2026-03-22T18:35:57Z
dc.date.available2026-03-22T18:35:57Z
dc.date.issued2018
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. *Corresponding author: joselu62@hotmail.com"
dc.identifier.urihttps://www.redalyc.org/articulo.oa?id=426355610007
dc.identifier.urihttps://andeanlibrary.org/handle/123456789/71066
dc.language.isoes
dc.publisherUniversidad Autónoma del Estado de México
dc.relation.ispartofRedalyc (Universidad Autónoma del Estado de México)
dc.sourceHigher University of San Andrés
dc.subjectGastronomy
dc.subjectChemistry
dc.titleMolecular kitchen Chemistry; Bolivian traditional Gastronomy; Molecular chuflay
dc.typearticle

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