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The gellan gum is also known as kegel and jell gel. The main components of glucose, glucuronic acid, and rosaccharide were measured at 2:1:1, and the four monosaccharides were linear polysaccharides composed of repeated structural units. In natural high acetyl acetyl and glyceric acid were found to exist in the structure, they are all in the same base of glucose, and the average each repetition structure have a base glyceric acid, and every two repetitive structure has an acetyl.

The gellan gum is also known as kegel and jell gel. The main components of glucose, glucuronic acid, and rosaccharide were measured at 2:1:1, and the four monosaccharides were linear polysaccharides composed of repeated structural units. In natural high acetyl acetyl and glyceric acid were found to exist in the structure, they are all in the same base of glucose, and the average each repetition structure have a base glyceric acid, and every two repetitive structure has an acetyl.

Molecular Gastronomy is the practice of combining experimental chemistry with the culinary arts to alter the properties of liquid and solid food. This information graphic contains explanations and applications of various methods of preparing food by unus…

Molecular Gastronomy is the practice of combining experimental chemistry with the culinary arts to alter the properties of liquid and solid food. This information graphic contains explanations and applications of various methods of preparing food by unus&

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177 mentions J’aime, 1 commentaires – Chef Bertrand (@chef_philippe_bertrand) sur Instagram : « Petits fours #pastry #patisserie #chocolat #yummyfood #art #yummy #france #paris #instafood… »

177 mentions J’aime, 1 commentaires – Chef Bertrand (@chef_philippe_bertrand) sur Instagram : « Petits fours #pastry #patisserie #chocolat #yummyfood #art #yummy #france #paris #instafood… »