Cooking Innovations (Using Hydrocolloids for Thickening,...

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Cooking Innovations (Using Hydrocolloids for Thickening, Gelling, and Emulsification) || Starch

Nussinovitch, Amos, Hirashima, Madoka
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Volume:
10.1201/b1
Year:
2013
Language:
english
DOI:
10.1201/b15547-15
File:
PDF, 3.37 MB
english, 2013
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