Búsqueda de LIBROS DEL AUTOR: madoka hirashima

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  • COOKING INNOVATIONS
    ebook
    COOKING INNOVATIONS
    AMOS NUSSINOVITCH / MADOKA HIRASHIMA
    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, functioning as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers. They also have applications in the areas of edible coatings and ...

    $1,299.00

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  • MORE COOKING INNOVATIONS
    ebook
    MORE COOKING INNOVATIONS
    AMOS NUSSINOVITCH / MADOKA HIRASHIMA
    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 for Special Dishes completes the very demanding task begun with our previous book...

    $4,600.00

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