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図書

Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification

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Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification

Call No. (NDL)
EF27-B301
Bibliographic ID of National Diet Library
028361520
Material type
図書
Author
Amos Nussinovitch, Madoka Hirashima.
Publisher
CRC Press
Publication date
[2014]
Material Format
Paper
Capacity, size, etc.
xxxiii, 344 pages ; 25 cm
NDC
-
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Notes on use

Other physical details：

color illustrations

Detailed bibliographic record

Summary, etc.：

"Hydrocolloids are among the most commonly used ingredients in the food industry. They function as thickeners, gelling agents, texturizers, stabilizer...

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Paper

Material Type
図書
ISBN
9781439875889 (hardback)
Title
Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification
Author/Editor
Amos Nussinovitch, Madoka Hirashima.
Author Heading
Nussinovitch, A.
Hirashima, Madoka. [平島円]
Publication, Distribution, etc.
Boca Raton : CRC Press (出版)
Publication Date
[2014]
Publication Date (W3CDTF)
2014
Extent
xxxiii, 344 pages
Other physical details
color illustrations