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	1.	Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification / Amos Nussinovitch, Madoka Hirashima. by Nussinovitch, A [author.] Hirashima, Madoka [author.] Publisher: Boca Raton, Florida : CRC Press, [2014]Copyright date: ©2014 Other title: Using hydrocolloids for thickening, gelling, and emulsification. Availability: Items available for loan: PERPUSTAKAAN DR ABDUL LATIFF (1)Call number: TP453.C65N975 2014 9. Place hold
	2.	Adhesion in foods : fundamental principles and applications / by Amos Nussinovitch. by Nussinovitch, A Publisher: Chichester, West Sussex, UK ; Hoboken, NJ, USA : John Wiley & Sons Inc., 2017 In: Wiley e-books Online resources: Wiley Online Library Availability: No items available.

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