Cooking innovations using hydrocolloids for thickening, gelling, and emulsification

Detalles Bibliográficos
Autores principales:	Nussinovitch, A. (Autor), Hirashima, Madoka (Autor)
Formato:	Libro
Lenguaje:	English
Publicado:	Boca Raton Taylor & Francis/CRC Press [2014]
Materias:	Hydrocolloids. Cooking. Gums and resins. Stabilizing agents.