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COOKING INNOVATIONS : USING HYDROCOLLOIDS FOR THICKENING, GELLING, AND EMULSIFICATION / AMOS NUSSINOVITCH, MADOKA HIRASHIMA

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    TP453.C65
    N87 2014
     
    971922 (Shelf),BOK
    Nussinovitch, Amos

         COOKING INNOVATIONS : USING HYDROCOLLOIDS FOR THICKENING, GELLING, AND EMULSIFICATION.

         xxxiii, 344 pages : colour illustrations ; 24 cm.

         ISBN 9781439875889
         .-ISBN 143987588X.
         
         1. Hydrocolloids 2. Cooking 3. Gums and resins 4. Stabilizing agents.I. Hirashima, Madoka II. Title
         Library : UiTM Shah Alam; UITM Pulau Pinang
    Accn No.Item StatusAdd IdLocationSMDItem Category
    971922ShelfPERPUSTAKAAN TUN ABDUL RAZAK(P1)BOOKRAK TERBUKA (OPEN SHELVES)

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