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Cooking Innovations Using Hydrocolloids for thickening, Gelling and Emulsification

By: Nussinovitch, AmosContributor(s): Hirashima, MaookaMaterial type: Text

TextPublication details: London CRC Press 2014Description: 344Subject(s): Chemical and Related Technologies | Technology (Applied sciences) | Food technology | HydrocolloidsDDC classification: 664

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Books	Dr. Rajendra Prasad Central Agricultural University Pusa,	664 N94C (Browse shelf(Opens below))	Available		68543

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