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Cooking Innovations

Nussinovitch, Amos

Cooking Innovations Using Hydrocolloids for thickening, Gelling and Emulsification - London CRC Press 2014 - 344

Subjects--Topical Terms:
Chemical and Related Technologies
Technology (Applied sciences)

Subjects--Index Terms: Food technology Hydrocolloids

Dewey Class. No.: 664 / N94C

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