A chef's guide to gelling, thickening, and emulsifying agents [

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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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Bibliographic Details
Corporate Author:	Alicia Foundation
Format:	Book
Language:	English
Published:	Boca Raton, Florida : CRC Press , 2015
Subjects:	Food > Analysis Hydrocolloids Stabilizing agents
Online Access:	Crcnetbase

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