Автор: Amos Nussinovitch, Madoka Hirashima Название: Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification Издательство: CRC Press Год: 2013 Формат: PDF Страниц: 384 Размер: 58.4 MB Язык: Английский ISBN: 143987588X Для сайта: predskazat-sudbu.ru MirKnig.com While hydrocolloids have been used for centuries, it took molecular gastronomy to bring them to the forefront of modern cuisine. They are among the most commonly used ingredients in the food industry,