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
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