Cooking Innovations (Using Hydrocolloids for Thickening, Gelling, and Emulsification) || Starch
Nussinovitch, Amos, Hirashima, MadokaVolume:
10.1201/b1
Year:
2013
Language:
english
DOI:
10.1201/b15547-15
File:
PDF, 3.37 MB
english, 2013