Cooking innovations using hydrocolloids for thickening, gelling, and emulsification

Cooking innovations using hydrocolloids for thickening, gelling, and emulsification

Detalles Bibliográficos
Main Authors: Nussinovitch, A. (Author), Hirashima, Madoka (Author)
Formato: Libro
Idioma:English
Publicado: Boca Raton Taylor & Francis/CRC Press [2014]
Subjects:
Hydrocolloids.
Cooking.
Gums and resins.
Stabilizing agents.