Novel Hydrocolloids for Special Dishes
by
Amos Nussinovitch, Madoka Hirashima
Language: English
Release Date: September 3, 2018
Hydrocolloids are among the most commonly used ingredients in the food industry. They function as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers, and have applications in the areas of edible coatings and flavor release. This book More Cooking Innovations: Novel Hydrocolloids...