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Cooking innovations = using hydrocol...

Hirashima, Madoka.

Cooking innovations = using hydrocolloids for thickening, gelling, and emulsification /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Cooking innovations/ Amos Nussinovitch, Madoka Hirashima.
其他題名:	using hydrocolloids for thickening, gelling, and emulsification /
其他題名:	Using hydrocolloids for thickening, gelling, and emulsification
作者:	Nussinovitch, A.
其他作者:	Hirashima, Madoka.
出版者:	Boca Raton :CRC Press, : c2014.,
面頁冊數:	1 online resource.
標題:	Hydrocolloids. -
電子資源:	https://www.taylorfrancis.com/books/9781439875896
ISBN:	9781439875896 (electronic bk.)

Cooking innovations = using hydrocolloids for thickening, gelling, and emulsification /
Nussinovitch, A.

Cooking innovationsusing hydrocolloids for thickening, gelling, and emulsification /[electronic resource] :Using hydrocolloids for thickening, gelling, and emulsificationAmos Nussinovitch, Madoka Hirashima. - Boca Raton :CRC Press,c2014. - 1 online resource.

Includes bibliographical references and indexes.

ISBN: 9781439875896 (electronic bk.)

LCCN: 2013026186Subjects--Topical Terms:

581377
Hydrocolloids.

LC Class. No.: TP453.C65 / N87 2014

Dewey Class. No.: 664 / N975

Cooking innovations = using hydrocolloids for thickening, gelling, and emulsification /
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650 0 $a Cooking. $3 813893
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