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Featuring unique hydrocolloids like arabinoxylan and mesquite meal, this book introduces innovative recipes and cooking techniques. It aims to advance the evolving use of hydrocolloids in culinary practices, showcasing how these ingredients can transform traditional cooking and inspire creativity in the kitchen.
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More Cooking Innovations, Madoka Hirashima, Amos Nussinovitch
- Language
- Released
- 2018
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- (Hardcover)
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