Search Results - Nussinovitch, A.

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  1. 1
    Adhesion in foods fundamental principles and applications

    Adhesion in foods fundamental principles and applications by Nussinovitch, A.

    Published 2017
  2. 2
    Cooking innovations using hydrocolloids for thickening, gelling and emulsification

    Cooking innovations using hydrocolloids for thickening, gelling and emulsification by Nussinovitch, A., Hirashima, Madoka

    Published 2014
    Crcnetbase

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