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Cover image for Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification
Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification
Author 
Nussinovitch, A., author. Hirashima, Madoka, author.
Preferred Shelf Number 
ONLINE(342574.1)
Electronic Access 
Distributed by publisher. Purchase or institutional license may be required for access.
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2. 
Cover image for Gums and stabilisers for the food industry. 16
Gums and stabilisers for the food industry. 16
Author 
Williams, Peter A. Phillips, Glyn O. Royal Society of Chemistry (Great Britain)
Preferred Shelf Number 
ONLINE(343048.1)
Electronic Access 
Royal Society of Chemistry An electronic book accessible through the World Wide Web; click for information
http://swb.eblib.com/patron/FullRecord.aspx?p=1185596
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