Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification / Amos Nussinovitch, Madoka Hirashima.
By: Nussinovitch, A
.
Contributor(s): Hirashima, Madoka.
Copyright date: ©2014Publisher: Boca Raton, [Florida] : Taylor & Francis/CRC Press, [2014]Description: 1 online resource (354 pages) : color illustrations.Content type: text Media type: computer Carrier type: online resourceISBN: 9781439875896 (e-book).Other title: Using hydrocolloids for thickening, gelling, and emulsification.Subject(s): Hydrocolloids | Cooking | Gums and resins | Stabilizing agentsGenre/Form: Electronic books.Additional physical formats: Print version:: Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification.DDC classification: 664 Online resources: An electronic book accessible through the World Wide Web; click to view
| Item type | Current location | Call number | Copy number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|---|
| Main Collection | Taylor's Library - Perpetual(TU) | 664 (Browse shelf) | 1 | e-book | SCAFS,70003,03,CL,PPT |
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Includes bibliographical references and index.
Description based on print version record.
Electronic reproduction. Palo Alto, Calif. : ebrary, 2013. Available via World Wide Web. Access may be limited to ebrary affiliated libraries.