Cite
MLA Citation
Amos Nussinovitch and Madoka Hirashima. Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition. Wiley, 2023. http://access.bl.uk/ark:/81055/vdc_100181222003.0x000001
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Amos Nussinovitch and Madoka Hirashima. Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition. Wiley, 2023. http://access.bl.uk/ark:/81055/vdc_100181222003.0x000001