Nussinovitch, A.
Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification / Using hydrocolloids for thickening, gelling, and emulsification Amos Nussinovitch, Madoka Hirashima. - 1 online resource (354 pages) : color illustrations
Includes bibliographical references and index.
9781439875896 (e-book)
Hydrocolloids.
Cooking.
Gums and resins.
Stabilizing agents.
Electronic books.
664
Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification / Using hydrocolloids for thickening, gelling, and emulsification Amos Nussinovitch, Madoka Hirashima. - 1 online resource (354 pages) : color illustrations
Includes bibliographical references and index.
9781439875896 (e-book)
Hydrocolloids.
Cooking.
Gums and resins.
Stabilizing agents.
Electronic books.
664