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Alicia Foundation
pubblicato da
CRC Press
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
Scrivi una recensione per "A Chef's Guide to Gelling, Thickening, and Emulsifying Agents"
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