Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition
Autor A Nussinovitchen Limba Engleză Hardback – 8 feb 2023
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Specificații
ISBN-13: 9781119700821
ISBN-10: 1119700825
Pagini: 320
Dimensiuni: 170 x 244 x 19 mm
Greutate: 0.68 kg
Editura: Wiley
Locul publicării:Chichester, United Kingdom
ISBN-10: 1119700825
Pagini: 320
Dimensiuni: 170 x 244 x 19 mm
Greutate: 0.68 kg
Editura: Wiley
Locul publicării:Chichester, United Kingdom
Descriere scurtă
Notă biografică
Amos Nussinovitch leads a group of researchers working on the theoretical and practical aspects of hydrocolloids in the Biochemistry and Food Science Department of the Robert H. Smith Faculty of Agriculture, Food and Environment of the Hebrew University of Jerusalem, Israel. Madoka Hirashima teaches cooking and cooking science in Home Economics Education in the Faculty of Education at Mie University in Tsu, Mie Prefecture, Japan.