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Hydrocolloid Applications: Gum technology in the food and other industries
  • PDF
  • English
  • Year: 1997
  • Author: A. Nussinovitch (auth.)
Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification
  • PDF
  • English
  • Year: 2014
  • Author: A Nussinovitch; Madoka Hirashima
More Cooking Innovations : Novel Hydrocolloids for Special Dishes
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  • English
  • Year: 2019
  • Author: Amos Nussinovitch, Madoka Hirashima
Cooking Innovations Using Hydrocolloids for Thickening, Gelling, and Emulsification
  • PDF
  • English
  • Year: 2013
  • Author: Amos Nussinovitch, Madoka Hirashima
Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition
  • PDF
  • English
  • Year: 2023
  • Author: Amos Nussinovitch, Madoka Hirashima
Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition
  • EPUB
  • English
  • Author: Amos Nussinovitch, Madoka Hirashima
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