Cooking innovations using hydrocolloids for thickening, gelling, and emulsification

Cooking innovations using hydrocolloids for thickening, gelling, and emulsification

Dades bibliogràfiques
Autors principals: Nussinovitch, A. (Autor), Hirashima, Madoka (Autor)
Format: Llibre
Idioma:English
Publicat: Boca Raton Taylor & Francis/CRC Press [2014]
Matèries:
Hydrocolloids.
Cooking.
Gums and resins.
Stabilizing agents.