Nussinovitch A, Hirashima M. Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification. CRC Press ; 2013 p. 384. Available from: https://www.crcpress.com/Cooking-Innovations-Using-Hydrocolloids-for-Thickening-Gelling-and-Emulsification/Nussinovitch-Hirashima/p/book/9781439875889