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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Formatera EPUB ● Sidor 360 ● ISBN 9781040055649 ● Utgivare CRC Press ● Publicerad 2014 ● Nedladdningsbara 3 gånger ● Valuta EUR ● ID 9359560 ● Kopieringsskydd Adobe DRM
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