2021-10-17

Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification

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Book Details

Book Title: Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification

Book Author: Amos Nussinovitch,Madoka Hirashima

Book Category: -

ISBN: 143987588X