Cooking Innovations Using Hydrocolloids for thickening, Gelling and Emulsification

By: Nussinovitch, AmosContributor(s): Hirashima, MaookaMaterial type: TextTextPublication details: London CRC Press 2014Description: 344Subject(s): Chemical and Related Technologies | Technology (Applied sciences) | Food technology | HydrocolloidsDDC classification: 664
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Books Books Dr. Rajendra Prasad Central Agricultural University Pusa,

 

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