Cooking Innovations Using Hydrocolloids for Thickening, Gelling, and Emulsification
Amos Nussinovitch, Madoka Hirashima年:
2013
出版社:
CRC Press
语言:
english
页:
355
ISBN 10:
143987588X
ISBN 13:
9781439875889
文件:
PDF, 58.49 MB
IPFS:
,
english, 2013