図書

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

Icons representing 図書

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
-
View All

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...

Search by Bookstore

Search by Bookstore

Holdings of Libraries in Japan

This page shows libraries in Japan other than the National Diet Library that hold the material.

List of Cooperating Institutions and Databases

Please contact your local library for information on how to use materials or whether it is possible to request materials from the holding libraries.

other

  • CiNii Research

    Search Service
    Paper
    You can check the holdings of institutions and databases with which CiNii Research is linked at the site of CiNii Research.
    Check the holdings of this book

Search by Bookstore

Bibliographic Record

You can check the details of this material, its authority (keywords that refer to materials on the same subject, author's name, etc.), etc.

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