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Nussinovitch, A.
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Plant gum exudates of the world sources, distribution, properties, and applications
by
Nussinovitch, A
.
Year of Publication
2010
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Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification
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Nussinovitch, A
.
Year of Publication
2014
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Adhesion in foods : fundamental principles and applications
by
Nussinovitch, A
.
Year of Publication
2017
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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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Related Subjects
Gums and resins
Cooking
Hydrocolloids
Stabilizing agents
Adhesion
Analysis
Food
