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Nussinovitch, A.,

Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification / Using hydrocolloids for thickening, gelling, and emulsification Amos Nussinovitch, Madoka Hirashima - xxxiii, 344 páginas : ilustraciones a color

ISBN: 9781439875889 (empastado, cubierta dura)

Subjects--Topical Terms:
Hidrocoloides
Cocina
Gomas y resinas
Agentes estabilizantes

LC Class. No.: TP453.C65 / N87

Dewey Class. No.: 664