Taylor's Library catalog › Results of search for 'ccl=an:37986 and su-to:Hydrocolloids.'

Your search returned 2 results.

Not what you expected? Check for suggestions

		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).

Taylor's Library