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		Adhesion in foods : fundamental principles and applications / by Amos Nussinovitch. [electronic resource] by Nussinovitch, A [author.] Material type: Text; Format: available online ; Literary form: Not fiction Publisher: Chichester, West Sussex, England : Wiley-Blackwell, 2017Copyright date: ©2017 Online access: Click to View Availability: Items available for loan: TUS: Midlands, Main Library (1)Location, call number: Athlone Online eBook. Place recall Add to cart (remove)
		Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification / Amos Nussinovitch, Madoka Hirashima. [electronic resource] by Nussinovitch, A Hirashima, Madoka Material type: Text; Format: available online ; Literary form: Not fiction Copyright date: ©2014Publisher: Boca Raton, [Florida] : Taylor & Francis/CRC Press, [2014] Other title: Using hydrocolloids for thickening, gelling, and emulsification Online access: Click to View Availability: Items available for loan: TUS: Midlands, Main Library (1)Location, call number: Athlone Online eBook. Place recall Add to cart (remove)

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