Cooking innovations using hydrocolloids for thickening, gelling, and emulsification

Cooking innovations using hydrocolloids for thickening, gelling, and emulsification

Bibliografische gegevens
Hoofdauteurs: Nussinovitch, A. (Auteur), Hirashima, Madoka (Auteur)
Formaat: Boek
Taal:English
Gepubliceerd in: Boca Raton Taylor & Francis/CRC Press [2014]
Onderwerpen:
Hydrocolloids.
Cooking.
Gums and resins.
Stabilizing agents.