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A chef's guide to gelling, thickening, and emulsifying agentsA chef's guide to gelling, thickening, and emulsifying agents

A chef's guide to gelling, thickening, and emulsifying agents

Fundació Alícia

Details

OL Work ID
OL17802585W

Subjects

Stabilizing agentsHydrocolloidsFoodAnalysisFood, analysisChemicalsColloids

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