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Alan Davidson

Thickening Agents

Appears in
Oxford Companion to Food
Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

Thickening Agents restrict the movement of water molecules within a liquid, impeding flow. In cooking, proteins and starches are most commonly used.

RE-S

© the Estate of Alan Davidson 1999, 2006, 2014 © in the Editor’s contribution to the second and third editions, Oxford University Press 2006, 2014.

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