Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition A thoroughly up-to-date and forward-look
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Content: PREFACE ; DEDICATION ; INTRODUCTION ; 1. ADVANCED MATERIALS CONTAINING THE SILOXANE BOND ; STEPHEN J. CLARSON ;
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First Published in 1982, this three-volume set explores the value of hydrocolloids in food. Carefully compiled and fille
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Heartwarming, flavour-packed recipes from the Middle East via Joseph Abboud's iconic Melbourne eatery, Rumi. How o
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This book surveys the state of the art in multidimensional, physically-correct visual texture modeling. Features: review
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Content: Comprehensive two-dimensional gas chromatography: application to aroma and essential oil analysis / M.D.R. Gome
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