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Hirashima, Madoka
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Use of hydrocolloids to control food appearance, flavor, texture, and nutrition
by
Nussinovitch, A.
,
Hirashima, Madoka
Year of Publication
2023
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Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification
by
Nussinovitch, A.
,
Hirashima, Madoka
Year of Publication
2014
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Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification
by
Nussinovitch, A.
Year of Publication
2014
Call Number
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Electronic
eBook
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Related Subjects
Hydrocolloids
Cooking
Gums and resins
Stabilizing agents
Food
Food additives
Industrial applications
Sensory evaluation
