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Cooking Innovations Using Hydrocolloids for Thinking Gelling and Emulsification

Nussinovitch, Amos,

Cooking Innovations Using Hydrocolloids for Thinking Gelling and Emulsification Textual Documents Amos Nussinovitch - Boca Raton CRC Press, Inc. 2014 - 344.

ISBN: 9781439875889

Subjects--Index Terms: Food technology

Dewey Class. No.: 664

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Navsari Agricultural University Library

Cooking Innovations Using Hydrocolloids for Thinking Gelling and Emulsification