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Cover image for Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification
Title:
Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification
Author:
Nussinovitch, A., author.
ISBN:
9781439875896
Physical Description:
1 online resource : text file, PDF
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E-Book 342574-1001 ONLINE(342574.1)
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