Nussinovitch, A., & Hirashima, M. (2014). Cooking innovations: Using hydrocolloids for thickening, gelling, and emulsification. Taylor & Francis/CRC Press.
Citace podle Chicago (17th ed.)Nussinovitch, A., a Madoka Hirashima. Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification. Boca Raton: Taylor & Francis/CRC Press, 2014.
Citace podle MLA (9th ed.)Nussinovitch, A., a Madoka Hirashima. Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification. Taylor & Francis/CRC Press, 2014.
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