Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification
- Author
- A NussinovitchMadoka Hirashima
- Publisher
- Taylor & Francis/CRC Press
- Language
- English
- Year
- 2014
- Page
- 355
- ISBN
- 9781439875896,1439875898
- File Type
- pdf
- File Size
- 58.5 MiB
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