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How to make the perfect pavlova, according to chemistry experts
Citation
Kilah, N and Taylor, C, How to make the perfect pavlova, according to chemistry experts, The Conversation, The Conversation Media Group Ltd, Australia, 22 December (2022) [Magazine Article]
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Official URL: https://theconversation.com/how-to-make-the-perfec...
Abstract
The pavlova is a summer icon; just a few simple ingredients can be transformed into a beautifully flavoured and textured dessert.
But despite its simplicity, there’s a surprising amount of chemistry involved in making a pavlova. Knowing what’s happening in each step is a sure-fire way to make yours a success.
So exactly what does it take to make the perfect pavlova? Let us break it down for you.
Item Details
| Item Type: | Magazine Article |
|---|---|
| Keywords: | pavlova, chemistry, protein, sugar |
| Research Division: | Agricultural, Veterinary and Food Sciences |
| Research Group: | Food sciences |
| Research Field: | Food chemistry and food sensory science |
| Objective Division: | Expanding Knowledge |
| Objective Group: | Expanding knowledge |
| Objective Field: | Expanding knowledge in the chemical sciences |
| UTAS Author: | Kilah, N (Dr Nathan Kilah) |
| UTAS Author: | Taylor, C (Miss Chloe Taylor) |
| ID Code: | 155408 |
| Year Published: | 2022 |
| Deposited By: | Chemistry |
| Deposited On: | 2023-02-17 |
| Last Modified: | 2023-02-20 |
| Downloads: | 0 |
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