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About Cooking Innovations Using Hydrocolloids for Thickening, Gelling, and Emulsification
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Detailed Information
| Author: | Amos Nussinovitch, Madoka Hirashima |
|---|---|
| Publication Year: | 2013 |
| Pages: | 355 |
| Language: | English |
| File Size: | 58.49 |
| Format: | |
| Price: | FREE |
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