Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition / Amos Nussinovitch, The Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Israel, Madoka Hirashima, Faculty of Education, Mie University, Japan.
Material type:
TextPublisher: Hoboken, NJ, USA : Wiley & Sons, 2023Copyright date: ©2023 Description: xxiv,291 pages : color illustrations ; 25 cmContent type: - text
- unmediated
- volume
- 9781119700821
| Item type | Current library | Home library | Collection | Shelving location | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|---|
Open Shelf
|
UMK Kampus Jeli | UMK Kampus Jeli | FIAT | Kampus Jeli Open Shelf Level 1 | TX553.A3 N87 2023 (Browse shelf(Opens below)) | Available | 10391539 |
Includes bibliographical references and index
Fakulti Industri Asas Tani
Dr. Nurhanan Binti Abdul Rahman
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