Yazar
Amos Nussinovitch
8 cilt bulundu.
Cilt sonuçları
Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification
Amos Nussinovitch · CRC Press
Sayfa sayısı yok · 2014
Colloids / Food / Hydrocolloids / Cooking / Gums and resins
Plant Gum Exudates of the World
Amos Nussinovitch, A. Nussinovitch · Taylor & Francis
427 sayfa · 2009
Gums and resins / Biochemistry / TECHNOLOGY & ENGINEERING / Chemical & Biochemical
More Cooking Innovations
A. Nussinovitch, Madoka Hirashima, Amos Nussinovitch · Taylor & Francis Group
289 sayfa · 2018
Cooking / Gums and resins
Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition
Amos Nussinovitch, Madoka Hirashima · Wiley & Sons, Incorporated, John
Sayfa sayısı yok · 2023
Kategori yok