When it comes to creating delectable desserts and savory dishes that demand a touch of firmness, gelatin reigns supreme. However, the culinary world boasts two distinct contenders in this gelling game: gelatin and agar-agar. Both offer unique properties that address the needs of various recipes, but which one emerges as the champion? Let's delve in

Дизодий 5′-Рибонуклеотид (I+G): Полный Обзор Дизодий 5′-рибонуклеотид, известный как I+G, является добавкой для улучшения вкуса, которая приобрела популярность в пищевой промышленности благо�