TY  - BOOK
AU  - Nussinovitch, Amos,
TI  - Cooking Innovations Using Hydrocolloids for Thinking Gelling and Emulsification
SN  - 9781439875889
U1  - 664 
PY  - 2014///
CY  - Boca Raton
PB  - CRC Press, Inc.
KW  - Food technology
ER  -