(molecular gastronomy) Pasta analogue created by using ingredients that are not grains (ie. semolina, maize, rice) or grain substitutes (ie. potato, quinoa), such as a sheet of pasta analogue made out of gelatin.
현재 검증된 한국어 뜻은 준비 중이며 영어 정의는 “(molecular gastronomy) Pasta analogue created by using ingredients that are not grains (ie. semolina, maize, rice) or grain substitutes (ie. potato, quinoa), such as a sheet of pasta analogue made out of gelatin”입니다.