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Use of hydrocolloids to control food appearance, flavor, texture, and nutrition
Use of hydrocolloids to control food appearance, flavor, texture, and nutrition
Paper
図書
Amos Nussinovitch, Madoka Hirashima
Wiley
2023
<PC25-D37>
National Diet Library
Author Heading
Nussinovitch, A.
Hirashima, Madoka [平島円]
More cooking innovations : novel hydrocolloids for special dishes
More cooking innovations : novel hydrocolloids for special dishes
Paper
図書
Amos Nussinovitch and Madoka Hirashima.
CRC Press, Taylor & Francis Group
[2019]
<EF27-B319>
National Diet Library
Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification
Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification
Paper
図書
Amos Nussinovitch, Madoka Hirashima.
CRC Press
[2014]
<EF27-B301>
National Diet Library
Other Libraries in Japan
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