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More Cooking Innovations: Novel Hydrocolloids for Special Dishes

Posted By: hill0
Date: 14 Apr 2019 15:46:12
More Cooking Innovations: Novel Hydrocolloids for Special Dishes

Amos Nussinovitch, "More Cooking Innovations: Novel Hydrocolloids for Special Dishes"
English | ISBN: 1138084093 | 2019 | PDF | 323 pages | 9.5 MB

Hydrocolloids are among the most commonly used ingredients in the food industry. They function as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers, and have applications in the areas of edible coatings and flavor release. This book More Cooking Innovations: Novel Hydrocolloids for Special Dishes completes the very demanding task begun with our previous book: "Cooking Innovations, Using Hydrocolloids for Thickening, Gelling and Emulsification" of covering all hydrocolloids that are or will be very useful and important in the kitchen.
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