Amos Nussinovitch; Madoka Hirashima <br/><br/>
Cooking Innovations  Using Hydrocolloids for Thickening, Gelling, and Emulsification 

 -  Taylor and Francis  2013 
<br/><br/><label>ISBN: </label>9780429108204 
<br/><br/><label>Source: </label>EBOOK