{"product_id":"chef-s-guide-to-gelling-thickening-and-emulsifying-agents-taylor-francis-inc-9781466565074","title":"Chef's Guide to Gelling, Thickening, and Emulsifying Agents","description":"\u003cp\u003e\u003cstrong\u003eChef's Guide to Gelling, Thickening, and Emulsifying Agents\u003c\/strong\u003e by Fundació Alícia.\u003c\/p\u003e\n\u003cp\u003ePublished by CRC Press, (2015), Hardback, 360 pages.\u003c\/p\u003e\n\u003cp\u003eTopics: Stabilizing agents, Hydrocolloids, Food, Analysis.\u003c\/p\u003e","brand":"Bookshop","offers":[{"title":"Default Title","offer_id":52249194004822,"sku":"9781466565074","price":230.38,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0886\/3206\/6390\/files\/9781466565074.jpg?v=1767775583","url":"https:\/\/www.englishbook.fi\/products\/chef-s-guide-to-gelling-thickening-and-emulsifying-agents-taylor-francis-inc-9781466565074","provider":"Bookshop","version":"1.0","type":"link"}