Most Popular Books
- Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification
- Polymer Macro- and Micro-Gel Beads: Fundamentals and Applications
- Adhesion in Foods: Fundamental Principles and Applications
- More Cooking Innovations: Novel Hydrocolloids for Special Dishes
- Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition
