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More Cooking Innovations : Novel Hydrocolloids for Special Dishes
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  • Year: 2019
  • Author: Amos Nussinovitch, Madoka Hirashima
Cooking Innovations Using Hydrocolloids for Thickening, Gelling, and Emulsification
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  • Year: 2013
  • Author: Amos Nussinovitch, Madoka Hirashima
Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition
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  • Year: 2023
  • Author: Amos Nussinovitch, Madoka Hirashima
Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition
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  • English
  • Author: Amos Nussinovitch, Madoka Hirashima
Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification
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  • English
  • Year: 2014
  • Author: A Nussinovitch; Madoka Hirashima
Water-Soluble Polymer Applications in Foods
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  • Year: 2003
  • Author: Amos Nussinovitch
Plant Gum Exudates of the World: Sources, Distribution, Properties, and Applications
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  • Year: 2009
  • Author: Amos Nussinovitch
Water-Soluble Polymer Applications in Foods
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  • Year: 2003
  • Author: Amos Nussinovitch
Polymer Macro- and Micro-Gel Beads: Fundamentals and Applications
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  • Year: 2010
  • Author: Amos Nussinovitch (auth.)
Supporting Learning Flow through Integrative Technologies
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  • Year: 2007
  • Author: Tsukasa Hirashima
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