Cooking innovations using hydrocolloids for thickening, gelling, and emulsification

Cooking innovations using hydrocolloids for thickening, gelling, and emulsification

Bibliografiske detaljer
Main Authors: Nussinovitch, A. (Author), Hirashima, Madoka (Author)
Format: Bog
Sprog:English
Udgivet: Boca Raton Taylor & Francis/CRC Press [2014]
Fag:
Hydrocolloids.
Cooking.
Gums and resins.
Stabilizing agents.