Cooking Innovations Using Hydrocolloids for Thickening, Gelling, and Emulsification
- Author
- Amos Nussinovitch, Madoka Hirashima
- Publisher
- CRC Press
- Language
- English
- Year
- 2013
- ISBN
- 143987588X
- File Type
- pdf
- File Size
- 58.5 MiB
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