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Alicia Foundation
A Chef”s Guide to Gelling, Thickening, and Emulsifying Agents [PDF ebook]

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Cover of Alicia Foundation: A Chef''s Guide to Gelling, Thickening, and Emulsifying Agents (PDF)

The use of food texturizing agents, such as gels, thickeners, and emulsifiers, has been steadily increasing in the culinary industry. Understanding how to use these texturizing agents is important for chefs of all levels, from professionals to culinary students and amateur cooks. From Alicia Foundation, the culinary research center driven by famed

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Format PDF ● Pages 360 ● ISBN 9781482297874 ● Publisher CRC Press ● Published 2014 ● Downloadable 3 times ● Currency EUR ● ID 7353614 ● Copy protection Adobe DRM

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