Cooking innovations using hydrocolloids for thickening, gelling and emulsification

Cooking innovations using hydrocolloids for thickening, gelling and emulsification

Bibliographic Details
Main Authors: Nussinovitch, A. (Author), Hirashima, Madoka (Author)
Format: Book
Language:English
Published: Boca Raton, Florida CRC Press c2014
Subjects:
Cooking
Gums and resins
Hydrocolloids
Stabilizing agents
Online Access:Crcnetbase
Description
Physical Description:1 online resource (xxxiii,332 p.) ill
ISBN:143987588X
1439875898 (e-book)
9781439875889
9781439875896 (e-book)

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