TY  - BOOK
AU  - Nussinovitch, Amos
AU  - Hirashima, Maooka
TI  - Cooking Innovations: Using Hydrocolloids for thickening, Gelling and Emulsification
U1  - 664 
PY  - 2014///
CY  - London
PB  - CRC Press
KW  - Chemical and Related Technologies
KW  - Technology (Applied sciences)
KW  - Food technology
KW  - Hydrocolloids
ER  -