Cooking innovations using hydrocolloids for thickening, gelling, and emulsification

Cooking innovations using hydrocolloids for thickening, gelling, and emulsification

Manylion Llyfryddiaeth
Prif Awduron: Nussinovitch, A. (Awdur), Hirashima, Madoka (Awdur)
Fformat: Llyfr
Iaith:English
Cyhoeddwyd: Boca Raton Taylor & Francis/CRC Press [2014]
Pynciau:
Hydrocolloids.
Cooking.
Gums and resins.
Stabilizing agents.