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A chef's guide to gelling, thickening and emulsifying agents. - Boca Raton, FL : CRC Press, c2015. - xviii, 340 p. : ill. ; 24 cm. - Alicia Foundation .

Includes bibliographical references and index

ISBN: 9781466565074

Subjects--Topical Terms:
Stabilizing agents
Hudrocolloids
Food--Analysis

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