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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005	20188792446
008	181112t2014 FLU a## ##001 \|#ENG#D
020	#	#	\|a 9781439875889 \|q hardback
020	#	#	\|a 143987588X \|q hardback
040	#	#	\|a DLC \|d UiTM \|e rda
041	0	#	\|a eng
090	0	0	\|a TP453.C65 \|b N87 2014
100	1	#	\|a Nussinovitch, Amos \|e author
245	1	0	\|a COOKING INNOVATIONS \|b USING HYDROCOLLOIDS FOR THICKENING, GELLING, AND EMULSIFICATION \|c AMOS NUSSINOVITCH, MADOKA HIRASHIMA
246	3	0	\|a Using hydrocolloids for thickening, gelling, and emulsification
264	#	1	\|a Boca Raton, Florida \|b Taylor & Francis/CRC Press \|c 2014
264	#	4	\|c ©2014
300	#	#	\|a xxxiii, 344 pages \|b colour illustrations \|c 24 cm
336	#	#	\|a text \|2 rdacontent
337	#	#	\|a unmediated \|2 rdamedia
338	#	#	\|a volume \|2 rdacontent
504	#	#	\|a Includes bibliographical references and indexes
650	#	0	\|a Hydrocolloids
650	#	0	\|a Cooking
650	#	0	\|a Gums and resins
650	#	0	\|a Stabilizing agents
700	1	#	\|a Hirashima, Madoka \|e author
856	4	0	\|z Click Here to View Status and Holdings. \|u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=521906
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