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

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Bibliographic Details
Corporate Authors:	Fundació Alícia, CRC Press
Format:	Electronic eBook
Language:	English
Published:	Boca Raton : CRC Press, [2015]
Subjects:	Food additives. Electronic books.
Online Access:	Full text (WIT users only)

Full text (WIT users only)

Wentworth

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Call Number:	CRC