Cooking innovations using hydrocolloids for thickening, gelling, and emulsification

Cooking innovations using hydrocolloids for thickening, gelling, and emulsification

書目詳細資料
Main Authors: Nussinovitch, A. (Author), Hirashima, Madoka (Author)
格式: 圖書
語言:English
出版: Boca Raton Taylor & Francis/CRC Press [2014]
主題:
Hydrocolloids.
Cooking.
Gums and resins.
Stabilizing agents.