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	1.	Food hydrocolloids as encapsulating agents in delivery systems / edited by Adil Gani... [et al.] by Gani, Adil Material type: Text; Format: print ; Literary form: Not fiction Publication details: Boca Raton, FL : CRC Press, Taylor & Francis Group, 2019 Availability: Items available for loan: UMK Kampus Jeli (1)Call number: TP456.H93 F67 2019. Place hold
	2.	Edible Food Packaging With Natural Hydrocolloids and Active Agents / Ahmet Yemenicioğlu. by Yemenicioğlu, Ahmet, 1972- [author.] Edition: First edition. Material type: Text; Format: print ; Literary form: Not fiction Publisher: Boca Raton : CRC Press, Taylor & Francis Group , 2022Copyright date: @2022 Availability: Not available: UMK Kampus Jeli: In Processing(Cataloging) (1).
	3.	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
	4.	Hydrocolloids in food processing / editor, Thomas Laaman. by Laaman, Thomas Series: IFT Press series Material type: Text; Format: print Publication details: Ames, Iowa : Wiley-Blackwell, 2010 Availability: Items available for loan: UMK Kampus Jeli (1)Call number: TP456.H93 H93 2010 OS. UMK Kampus Kota (1)Call number: TP456.H93 H93 2010 OS. Place hold
	5.	Food stabilisers, thickeners and gelling agents / edited by Alan Imeson. by Imeson, A. (Alan) Material type: Text; Format: print ; Literary form: Not fiction Publication details: Chichester, U.K. ; Ames, Iowa : Wiley-Blackwell Pub., 2010 Availability: Items available for loan: UMK Kampus Jeli (1)Call number: TP456.H93 F66 2010 OS. Place hold
	6.	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
	7.	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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