博客來-作者-Amos Hirashima

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More Cooking Innovations: Novel Hydrocolloids for Special Dishes

More Cooking Innovations: Novel Hydrocolloids for Special Dishes

外文書 , Amos/ Hirashima Madoka Nussinovitch , Ingram , 出版日期: 2018-10-08

優惠價: 15000 元

This book presents unique hydrocolloids, such as arabinoxylan and mesquite meal, will pave the way t... more

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Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification

Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification

外文書 , Amos/ Hirashima Madoka Nussinovitch , Ingram , 出版日期: 2013-10-09

優惠價: 8400 元

While hydrocolloids have been used for centuries, it took molecular gastronomy to bring them to the ... more

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