Cooking innovations: using hydrocolloids for thickening, gelling, and emulsification

By: Nussinovitch, AmosMaterial type: TextTextLanguage: English Publisher: Boca raton : Taylor & francis, 2014Description: 344ISBN: 9781439875889Subject(s): Hydrocolloids | Stabilizing agents | Cooking | Gums and resins | Food additivesDDC classification: 664
Tags from this library: No tags from this library for this title. Log in to add tags.
    Average rating: 0.0 (0 votes)


Implemented and Maintained by Biju Patnaik Central Library.
For any Suggestions/Query Contact to library or Email: library@nitrkl.ac.in OR bpcl-cir@nitrkl.ac.in. Ph:91+6612462103
Website/OPAC best viewed in Mozilla Browser in 1366X768 Resolution.

Powered by Koha