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Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification
Hardcover
Edition:
1
Amos Nussinovitch
Madoka Hirashima
Publisher:
CRC Press
Release Date:
2013
ISBN-10:
143987588X
ISBN-13:
9781439875889
List Price: 
$130.00
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