Cooking innovations
Nussinovitch A., Hirashima MadokaKniha
Citace v seznamu literatury:
NUSSINOVITCH, A. a HIRASHIMA, Madoka. Cooking innovations: using hydrocolloids for thickening, gelling, and emulsification. Boca Raton, [Florida]: Taylor & Francis/CRC Press, [2014]. ISBN 9781439875896. Dostupné také z: https://proxy.k.utb.cz/login?url=http://marc.crcnetbase.com/isbn/9781439875896.