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More Cooking Innovations: Novel Hydrocolloids for Special Dishes

By Amos Nussinovitch, Madoka Hirashima
eBook
$280.00
By Amos Nussinovitch, Madoka Hirashima
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Hydrocolloids are among the most commonly used ingredients in the food industry. They function as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers, and have applications in the areas of edible coatings and flavor release. This book More Cooking Innovations: Novel Hydrocolloids for Special Dishes completes the very demanding task begun with our previous book: "Cooking Innovations, Using Hydrocolloids for Thickening, Gelling and Emulsification" of covering all hydrocolloi...

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Science & TechnologyAgricultural SciencesFood Sciences - General & Miscellaneous