| title | ISBN-13 (ISBN-10) | year of publica- tion | other author(s) |
|---|---|---|---|
| Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification | 978-1-4398-7588-9 (1-4398-7588-X) | 2013 | Amos Nussinovitch |
M. H. · Mats Harsmar · Mats Hrsmar · Matthias Herrchen · Matthias Herrgen · Mitsuo Hiroshima