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		Food stabilisers, thickeners and gelling agents / edited by Alan Imeson. by Imeson, A. (Alan). Publisher: Chichester, West Sussex : Wiley-Blackwell, 2010Availability: Items available for loan: Taylor's Library-TU [Call number: 664.06 FOO 2010] (1). Place hold
		Water-soluble polymer applications in foods / A. Nussinovitch. by Nussinovitch, A. Publisher: Oxford : Blackwell Science, c2003Availability: Items available for loan: Taylor's Library-TU [Call number: 664 NUS 2003] (1). Place hold
		Hydrocolloids in food processing / editor, Thomas R. Laaman. by Laaman, Thomas R. Publisher: Danvers, MA : Wiley-Blackwell, 2011Availability: Items available for loan: Taylor's Library-TU [Call number: 664 HYD 2011] (2). Place hold
		Food stabilisers, thickeners and gelling agents [electronic resource] / edited by Alan Imeson. by Imeson, A. (Alan). Publisher: Chichester, U.K. ; Ames, Iowa : Wiley-Blackwell Pub., 2010Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 664/.06] (1).
		Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification / Amos Nussinovitch, Madoka Hirashima. by Nussinovitch, A \| Hirashima, Madoka. Copyright date: ©2014Publisher: Boca Raton, [Florida] : Taylor & Francis/CRC Press, [2014]Other title: Using hydrocolloids for thickening, gelling, and emulsification.Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 664] (1).