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Cooking Innovations Using Hydrocolloids for thickening, Gelling and Emulsification

by Nussinovitch, Amos | Hirashima, Maooka.

Material type: Text Text; Format: print ; Literary form: Not fiction Publication details: London CRC Press 2014Availability: Items available for loan: Dr. Rajendra Prasad Central Agricultural University Pusa, (1) Call number: 664 N94C.

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Hydrocolloids in Food Processing

by Laaman, Thomas R.

Series: IFT Press SeriesMaterial type: Text Text; Format: print ; Literary form: Not fiction Publication details: Ames John Wiley & Sons 2011Availability: Items available for loan: Dr. Rajendra Prasad Central Agricultural University Pusa, (1) Call number: 664 L11H.

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