COOKING INNOVATIONS USING HYDROCOLLOIDS FOR THICKENING, GELLING, AND EMULSIFICATION

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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Description
Physical Description:xxxiii, 344 pages colour illustrations 24 cm
Bibliography:Includes bibliographical references and indexes
ISBN:9781439875889
143987588X

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