Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification
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ShareCopied to clipboardCooking innovations : using hydrocolloids for thickening, gelling, and emulsification is a book. It was written by A. Nussinovitch and published by Taylor & Francis, CRC Press in 2014.
Key facts
- author: A. Nussinovitch
- publication date: 2014
- book publisher: Taylor & Francis, CRC Press
- book series: unknown
- book subjects: Cooking, Hydrocolloids, Stabilizing agents
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"Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification" is one of the books by A. Nussinovitch, books by Taylor & Francis, CRC Press and 2,617,384 books in our database.
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