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  1. 1

    A Chef's guide to gelling, thickening, and emulsifying agents

    Published 2015
    Book

    A Chef's guide to gelling, thickening, and emulsifying agents
  2. 2

    Cooking innovations using hydrocolloids for thickening, gelling, and emulsification by Nussinovitch, A., Hirashima, Madoka

    Published 2014
    Book

    Cooking innovations using hydrocolloids for thickening, gelling, and emulsification
  3. 3

    Food stabilisers, thickeners and gelling agents

    Published 2010
    Book

    Food stabilisers, thickeners and gelling agents
  4. 4

    Hydrocolloids in food processing

    Published 2010
    Available for University of the Philippines Diliman via Wiley Online Library. Click here to access
    Electronic Resource

    Hydrocolloids in food processing
  5. 5

    Hydrocolloids in food processing

    Published 2010
    Available for University of the Philippines Baguio via Wiley Online Library. Click here to access
    Electronic Resource

    Hydrocolloids in food processing
  6. 6

    Physical functions of hydrocolloids.

    Published 1960
    Available for University of the Philippines Diliman via ACS Publications. Click here to access
    Also available remotely for University of the Philippines Diliman via ACS Publications. Click here to access thru EZproxy
    Electronic Resource

    Physical functions of hydrocolloids.
  7. 7

    Functional properties of hydrocolloids extracted from alugbati (Basella rubra) in food model systems by Fernandez, Fiona Gaile L.

    Thesis

    Functional properties of hydrocolloids extracted from alugbati (Basella rubra) in food model systems

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