TY  - BOOK
AU  - Nussinovitch Amos
TI  - Cooking innovations: Using hydrocollioids for thickening, gelling and emulsification
U1  - 664 N946C 
PY  - 2014///
CY  - Boca Raton
PB  - CRC Press
N1  - 2123 24/09/2015 HBD15/6498 28/09/2015 IHTM (SFS)
ER  -