A chef's guide to gelling, thickening and emulsifying agents.
Material type:
TextSeries: Alicia FoundationPublisher: Boca Raton, FL : CRC Press, c2015Description: xviii, 340 p. : ill. ; 24 cmISBN: 9781466565074Subject(s): Stabilizing agents | Hudrocolloids | Food -- Analysis
| Item type | Current location | Call number | Status | Date due | Barcode |
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Books
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High School Learning Resource Center General Circulation | TX 541 C515 2015 (Browse shelf) | Available | HS12241 |
Includes bibliographical references and index
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