Cooking innovations using hydrocolloids for thickening, gelling, and emulsification

Cooking innovations using hydrocolloids for thickening, gelling, and emulsification

書誌詳細
主要な著者: Nussinovitch, A. (著者), Hirashima, Madoka (著者)
フォーマット: 図書
言語:English
出版事項: Boca Raton Taylor & Francis/CRC Press [2014]
主題:
Hydrocolloids.
Cooking.
Gums and resins.
Stabilizing agents.