Cooking innovations using hydrocolloids for thickening, gelling, and emulsification

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