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	1.	Water-soluble polymer applications in foods / A. Nussinovitch. by Nussinovitch, A Material type: Text; Format: print Publication details: Oxford ; Malden, MA : Blackwell Science, 2003 Availability: Items available for loan: UMK Kampus Jeli (1)Call number: TP979.5.H93 N87 2003 OS. Place hold
	2.	Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification / Amos Nussinovitch, Madoka Hirashima. by Nussinovitch, A Hirashima, Madoka Material type: Text; Format: print ; Literary form: Not fiction Publication details: Boca Raton : Taylor & Francis/CRC Press, 2014 Other title: Using hydrocolloids for thickening, gelling, and emulsification. Availability: Items available for loan: UMK Kampus Jeli (1)Call number: TP453.C65 N87 2014. Place hold
	3.	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. by Nussinovitch, A [author.] Hirashima, Madoka [author. ] Material type: Text; Format: print ; Literary form: Not fiction Publisher: Hoboken, NJ, USA : Wiley & Sons, 2023Copyright date: ©2023 Availability: Items available for loan: UMK Kampus Jeli (1)Call number: TX553.A3 N87 2023. Place hold

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