Foundation, Alicia <br/><br/>
A Chef's Guide to Gelling, Thickening, and Emulsifying Agents: 

 - 1st. 
 - New York  CRC Press  2015 
 - xviii,339p. 
<br/><br/><label>ISBN: </label> RS 3291.77 
<br/><br/><label>Dewey Class. No.: </label>660.6 FOU