Cooking Innovations : Using Hydrocolloids for Thickening, Gelling, and Emulsification PDF
by Amos Nussinovitch, Madoka Hirashima
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Description
This volume explores unique applications of hydrocolloids in the kitchen.
Starting with a brief description of the chemical and physical nature of the hydrocolloid, its manufacture, and its biological/toxicological properties, the emphasis is on practical information for both the professional chef and amateur cook.
Each chapter includes recipes demonstrating the particular hydrocolloid's unique abilities in cooking.
Several formulations were chosen specifically for food technologists, who will be able to manipulate them for large-scale use or as a starting point for novel industrial formulations.
Information
-
Download - Immediately Available
- Format:PDF
- Pages:384 pages
- Publisher:Taylor & Francis Inc
- Publication Date:09/10/2013
- Category:
- ISBN:9781439875896
Other Formats
- Hardback from £99.19
Information
-
Download - Immediately Available
- Format:PDF
- Pages:384 pages
- Publisher:Taylor & Francis Inc
- Publication Date:09/10/2013
- Category:
- ISBN:9781439875896
