- Title
- Hydrocolloid usages as gelling and emulsifying agents for culinary and industrial applications.
- Creators - without role
- Reine Barbar - Université de Montpellier, Ingénierie des Agropolymères et Technologies Emergentes - IATEEdwards-Stuart Rachel
- Publication Details
- Handbook of molecular gastronomy
- Identifiers
- 9941223409311
- Academic Unit
- Ingénierie des Agropolymères et Technologies Emergentes - IATE
- Language
- English
- Resource Type
- Book chapter
- Local Fields
- hal-04772342
Book chapter
Hydrocolloid usages as gelling and emulsifying agents for culinary and industrial applications.
Handbook of molecular gastronomy
2021
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