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It also discusses the sensory characteristics of kokumi substances when added to foods and the effect of kokumi substances on the satiety. The intended readers are university students, researchers and technologists in food science, food chemistry, nutritional sciences, taste physiology, and neuroscience.
EdituraSpringer Verlag, Singapore
Dimensiuni235 x 155
Data Publicarii22/02/2025
FormatNecartonata
Numar pagini296
Aceasta este o carte in limba engleza. Descrierea cartii (tradusa din engleza cu Google Translate) este in limba romana din motive legale.
