Cooking innovations [ using hydrocolloids for thickening, gelling and emulsification

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Cooking innovations [ using hydrocolloids for thickening, gelling and emulsification

"Hydrocolloids are among the most commonly used ingredients in the food industry. They function as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers. They also have applications in the areas of edible coatings and flavor release. Thanks to molecular gastronomy, they have now...

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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

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