Cooking innovations using hydrocolloids for thickening, gelling, and emulsification

Cooking innovations using hydrocolloids for thickening, gelling, and emulsification

Bibliografski detalji
Glavni autori: Nussinovitch, A. (Autor), Hirashima, Madoka (Autor)
Format: Knjiga
Jezik:English
Izdano: Boca Raton Taylor & Francis/CRC Press [2014]
Teme:
Hydrocolloids.
Cooking.
Gums and resins.
Stabilizing agents.