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

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

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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