Cooking innovations using hydrocolloids for thickening, gelling, and emulsification

Cooking innovations using hydrocolloids for thickening, gelling, and emulsification

מידע ביבליוגרפי
Main Authors: Nussinovitch, A. (Author), Hirashima, Madoka (Author)
פורמט: ספר
שפה:English
יצא לאור: Boca Raton Taylor & Francis/CRC Press [2014]
נושאים:
Hydrocolloids.
Cooking.
Gums and resins.
Stabilizing agents.