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Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification / Amos Nussinovitch, Madoka Hirashima.

By: Contributor(s): Material type: TextTextPublication details: Boca Raton : Taylor & Francis/CRC Press, 2014.Description: xxxiii, 344 p. : col. ill. ; 25 cmISBN:
  • 9781439875889
Other title:
  • Using hydrocolloids for thickening, gelling, and emulsification
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Item type Current library Home library Collection Shelving location Call number Status Date due Barcode
Open Shelf Open Shelf UMK Kampus Jeli UMK Kampus Jeli FIAT Kampus Jeli Open Shelf Level 1 TP453.C65 N87 2014 (Browse shelf(Opens below)) Available 10092268

Includes bibliographical references and index

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