rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    non sort: A
    title: chef's guide to gelling, thickening, and emulsifying agents [
  name:
    name part: Alicia Foundation
    role:
      role term: creator
  type of resource: text
  origin info:
    place:
      place term: flu
    place:
      place term: Boca Raton, Florida
    publisher: CRC Press
    date issued: 2015
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: print
    form: electronic resource]
    extent: 1 online resource (xviii, 339p.) : ill
  abstract: 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 Ali´cia Foundation, the culinary research center driven by famed chef Ferran Adria`, provides a clear and practical guide for any chef who wants to work with these texturing agents.Collaboration between scientists, technicians, and chefs has resulted in unique and creative culinary uses for many commo.
  table of contents: 1. Research on texturizing agents -- 2. Gelling agents -- 3. Thickening agents -- 4. Foaming agents -- 5 . Emulsifying agents
  note: Alicia Foundation
  note: Includes bibliographical references (p. 323-324) and index
  subject:
    topic: Food
    topic: Analysis
  subject:
    topic: Hydrocolloids
  subject:
    topic: Stabilizing agents
  classification: TP937.7 .A45 2015
  identifier: 1466565071
  identifier: 1482297876 (e-book)
  identifier: 9781466565074
  identifier: 9781482297874 (e-book)
  identifier: http://www.crcnetbase.com/isbn/978-1-4665-6507-4
  record info:
    record creation date: 141021
    record change date: 20150324093000.0
    record identifier: 0000086900