COOKING INNOVATIONS USING HYDROCOLLOIDS FOR THICKENING, GELLING, AND EMULSIFICATION

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Bibliographic Details
Main Authors:	Nussinovitch, Amos (Author), Hirashima, Madoka (Author)
Format:	Book
Language:	English
Published:	Boca Raton, Florida Taylor & Francis/CRC Press 2014
Subjects:	Hydrocolloids Cooking Gums and resins Stabilizing agents
Online Access:	Click Here to View Status and Holdings.
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