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Cooking innovationsusing hydrocolloi...

Hirashima, Madoka.

Cooking innovationsusing hydrocolloids for thickening, gelling, and emulsification /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Cooking innovationsAmos Nussinovitch, Madoka Hirashima.
Reminder of title:	using hydrocolloids for thickening, gelling, and emulsification /
remainder title:	Using hydrocolloids for thickening, gelling, and emulsification
Author:	Nussinovitch, A.
other author:	Hirashima, Madoka.
Published:	Boca Raton :CRC Press,c2014.
Description:	1 online resource.
Subject:	Hydrocolloids.
Online resource:	https://www.taylorfrancis.com/books/9781439875896
ISBN:	9781439875896 (electronic bk.)

Cooking innovationsusing hydrocolloids for thickening, gelling, and emulsification /
Nussinovitch, A.

Cooking innovationsusing 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:

301218
Hydrocolloids.

LC Class. No.: TP453.C65 / N87 2014

Dewey Class. No.: 664 / N975

Cooking innovationsusing hydrocolloids for thickening, gelling, and emulsification /
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050 1 4 $a TP453.C65 $b N87 2014
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245 1 0 $a Cooking innovations $h [electronic resource] : $b using hydrocolloids for thickening, gelling, and emulsification / $c Amos Nussinovitch, Madoka Hirashima.
246 3 0 $a Using hydrocolloids for thickening, gelling, and emulsification
260 $a Boca Raton : $b CRC Press, $c c2014.
300 $a 1 online resource.
504 $a Includes bibliographical references and indexes.
588 $a Description based on print version record.
650 0 $a Hydrocolloids. $3 301218
650 0 $a Cooking. $3 465517
650 0 $a Gums and resins. $3 196676
650 0 $a Stabilizing agents. $3 196673
700 1 $a Hirashima, Madoka. $3 776843
856 4 0 $u https://www.taylorfrancis.com/books/9781439875896