Author/Creator: Hirashima, Madoka - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Hirashima, Madoka

1. Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification /: using hydrocolloids for thickening, gelling, and emulsification. ([2014])

Other Names:: Nussinovitch, A; Hirashima, Madoka
Record Type:: Book
Extent:: 1 online resource
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

2. More Cooking Innovations : Novel Hydrocolloids for Special Dishes /: Novel Hydrocolloids for Special Dishes. (2018)

Authors:: Nussinovitch, Amos; Hirashima, Madoka
Record Type:: Book
Extent:: 1 online resource (289 pages), (59 illustrations)
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3. The Food Colloid Principle in the Design of Elderly Food. Issue 4 (8th July 2016)

Authors:: Nishinari, Katsuyoshi; Takemasa, Makoto; Brenner, Tom; Su, Lei; Fang, Yapeng; Hirashima, Madoka; Yoshimura, Miki; Nitta, Yoko; Moritaka, Hatsue; Tomczynska‐Mleko, Marta; Mleko, Stanisław; Michiwaki, Yukihiro
Journal:: Journal of texture studies
Issue:: Volume 47:Issue 4(2016)
Page Start:: 284
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

4. Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition. (2023)

Authors:: Nussinovitch, Amos; Hirashima, Madoka
Record Type:: Book
Extent:: 1 online resource (320 pages)
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗