A chef's guide to gelling, thickening, and emulsifying agents
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ShareCopied to clipboardA chef's guide to gelling, thickening, and emulsifying agents is a book. It was written by Alicia Foundation and published by Taylor&Francis in 2014.
Key facts
- author: Alicia Foundation
- publication date: 2014
- book publisher: Taylor&Francis
- book series: unknown
- book subjects: Food-Analysis, Hydrocolloids, Stabilizing agents
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"A chef's guide to gelling, thickening, and emulsifying agents" is one of the books by Alicia Foundation, books by Taylor&Francis and 2,617,384 books in our database.
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This content is available under the CC BY 4.0 license.