Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification - Info and Reading Options
By Amos Nussinovitch
"Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification" was published by CRC Press in 2014.
“Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification” Metadata:
- Title: ➤ Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification
- Author: Amos Nussinovitch
- Publisher: CRC Press
- Publish Date: 2014
“Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification” Subjects and Themes:
- Subjects: ➤ Colloids - Food - Hydrocolloids - Cooking - Gums and resins - Stabilizing agents - TECHNOLOGY & ENGINEERING / Food Science
Edition Identifiers:
- The Open Library ID: OL26389610M - OL17800058W
- Library of Congress Control Number (LCCN): 2013026186
- ISBN-13: 9781439875889
- All ISBNs: 9781439875889
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