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Cooking innovations[electronic resou...
~
Hirashima, Madoka.
Cooking innovations[electronic resource] :using hydrocolloids for thickening, gelling, and emulsification /
紀錄類型:
書目-語言資料,印刷品 : Monograph/item
杜威分類號:
664
書名/作者:
Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification // Amos Nussinovitch, Madoka Hirashima.
其他題名:
Using hydrocolloids for thickening, gelling, and emulsification
作者:
Nussinovitch, A.
其他作者:
Hirashima, Madoka.
出版者:
Boca Raton : : CRC Press,, c2014.
面頁冊數:
1 online resource.
標題:
Hydrocolloids.
標題:
Cooking.
標題:
Gums and resins.
標題:
Stabilizing agents.
ISBN:
9781439875896 (electronic bk.)
書目註:
Includes bibliographical references and indexes.
電子資源:
https://
www.taylorfrancis.com/books/9781439875896
Cooking innovations[electronic resource] :using hydrocolloids for thickening, gelling, and emulsification /
Nussinovitch, A.
Cooking innovations
using hydrocolloids for thickening, gelling, and emulsification /[electronic resource] :Using hydrocolloids for thickening, gelling, and emulsificationAmos Nussinovitch, Madoka Hirashima. - Boca Raton :CRC Press,c2014. - 1 online resource.
Includes bibliographical references and indexes.
ISBN: 9781439875896 (electronic bk.)
LCCN: 2013026186Subjects--Topical Terms:
689224
Hydrocolloids.
LC Class. No.: TP453.C65 / N87 2014
Dewey Class. No.: 664 / N975
Cooking innovations[electronic resource] :using hydrocolloids for thickening, gelling, and emulsification /
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https://www.taylorfrancis.com/books/9781439875896
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