Cooking innovations using hydrocolloids for thickening, gelling, and emulsification

Cooking innovations using hydrocolloids for thickening, gelling, and emulsification

Detalhes bibliográficos
Principais autores: Nussinovitch, A. (Autor), Hirashima, Madoka (Autor)
Formato: Livro
Idioma:English
Publicado em: Boca Raton Taylor & Francis/CRC Press [2014]
Assuntos:
Hydrocolloids.
Cooking.
Gums and resins.
Stabilizing agents.