Tallenna
Kokumi Substance as an Enhancer of Koku
sidottu, 2024
englanti
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.
- Alaotsikko
- Biochemistry, Physiology, and Food Science
- Toimittaja
- Motonaka Kuroda
- Painos
- 2024 ed.
- ISBN
- 9789819983025
- Kieli
- englanti
- Paino
- 446 grammaa
- Julkaisupäivä
- 20.2.2024
- Kustantaja
- SPRINGER VERLAG, SINGAPORE
- Sivumäärä
- 296
