Cooking innovations using hydrocolloids for thickening, gelling, and emulsification

Cooking innovations using hydrocolloids for thickening, gelling, and emulsification

Podrobná bibliografie
Hlavní autoři: Nussinovitch, A. (Autor), Hirashima, Madoka (Autor)
Médium: Kniha
Jazyk:English
Vydáno: Boca Raton Taylor & Francis/CRC Press [2014]
Témata:
Hydrocolloids.
Cooking.
Gums and resins.
Stabilizing agents.