Cooking Innovations. Using Hydrocolloids for Thickening, Gelling, and Emulsification
- Título:
- Cooking Innovations. Using Hydrocolloids for Thickening, Gelling, and Emulsification
- Materia:
- Food Science & Technology
- Editor:
- CRC Press
- Descripción:
- 384 p.
- Identificadores:
- ISBN: 9780429108204
- Colección:
- Taylor Francis