APA (7th ed.) Citation

Nussinovitch, A., & Hirashima, M. (2014). Cooking innovations: Using hydrocolloids for thickening, gelling and emulsification. CRC Press.

Chicago Style (17th ed.) Citation

Nussinovitch, A., and Madoka Hirashima. Cooking Innovations: Using Hydrocolloids for Thickening, Gelling and Emulsification. Boca Raton, Florida: CRC Press, 2014.

MLA (9th ed.) Citation

Nussinovitch, A., and Madoka Hirashima. Cooking Innovations: Using Hydrocolloids for Thickening, Gelling and Emulsification. CRC Press, 2014.