A chef's guide to gelling, thickening, and emulsifying agents
The use of food texturizing agents, such as gels, thickeners, and emulsifiers, has been steadily increasing in the culinary industry. Understanding how to use these texturizing agents is important for chefs of all levels, from professionals to culinary students and amateur cooks. This new work from...
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| Language: | English |
| Published: |
Boca Raton, Florida:
CRC Press,
2015.
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| Online Access: | http://www.crcnetbase.com/isbn/978-1-4665-6507-4 |
Internet
http://www.crcnetbase.com/isbn/978-1-4665-6507-4Badak Internet Collection
| Call Number: |
TP937 7 A45 2015 |
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| Accession | Item Category | Format | Status | Notes |
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| 1000163547 | Electronic Resource | Electronic Book | Available |