More Cooking Innovations: Novel Hydrocolloids for Special Dishes (Bog, Hardback, Engelsk)
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More Cooking Innovations: Novel Hydrocolloids for Special Dishes

(Bog, Hardback, Engelsk)
Forfattere: Amos (The Hebrew University of Jerusalem Nussinovitch, Madoka (Mie University Hirashima
More Cooking Innovations: Novel Hydrocolloids for Special Dishes
Forlag: Taylor & Francis Ltd

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Beskrivelse

This book presents unique hydrocolloids, such as arabinoxylan and mesquite meal, will pave the way to new and fascinating recipes and cooking techniques. This book will serve to advance both the evolution and revolution that are occurring with hydrocolloid uses in the kitchen.

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Alle detaljer

Forlag Taylor & Francis Ltd
Forfattere Amos (The Hebrew University of Jerusalem Nussinovitch, Madoka (Mie University Hirashima
Type Bog
Format Hardback
Sprog Engelsk
Udgivelsesdato 08-10-2018
Første udgivelsesår 2018
Illustrationer 59 Illustrations, color
Originalsprog United Kingdom
Sideantal 289
Indbinding Hardback
Forlag Taylor & Francis Ltd
Sideoplysninger 289 pages, 59 Illustrations, color
Mål 158 x 236 x 24
ISBN-13 / EAN-13 9781138084094