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More Cooking Innovations: Novel Hydrocolloids for Special Dishes Nussinovitch, Amos (The Hebrew University of Jerusalem, Rehovot, Israel) 1.º edición
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More Cooking Innovations: Novel Hydrocolloids for Special Dishes
Nussinovitch, Amos (The Hebrew University of Jerusalem, Rehovot, Israel)
This book presents unique hydrocolloids, such as arabinoxylan and mesquite meal, will pave the way to new and fascinating recipes and cooking techniques. This book will serve to advance both the evolution and revolution that are occurring with hydrocolloid uses in the kitchen.
289 pages, 59 Illustrations, color
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Publicado | 8 de octubre de 2018 |
| ISBN13 | 9781138084094 |
| Editores | Taylor & Francis Ltd |
| Páginas | 289 |
| Dimensiones | 236 × 158 × 24 mm · 718 g |
| Lengua | Inglés |
