Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification /

"Hydrocolloids are among the most commonly used ingredients in the food industry. They function as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers. They also have applications in the areas of edible coatings and flavor release. Thanks to molecular gastronomy, they have now...

Full description

Bibliographic Details

Main Author:	Nussinovitch, A.
Other Authors:	Hirashima, Madoka
Format:	Electronic eBook
Language:	English
Published:	Boca Raton, [Florida] : Taylor & Francis/CRC Press, [2014]
Subjects:	Hydrocolloids. Cooking. Gums and resins. Stabilizing agents. Electronic books.
Online Access:	Click to View
Tags:	Add Tag No Tags, Be the first to tag this record!