Kokumi Substance as an Enhancer of Koku: Biochemistry, Physiology, and Food Science (Bog, Hardback, Engelsk)
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Kokumi Substance as an Enhancer of Koku: Biochemistry, Physiology, and Food Science

(Bog, Hardback, Engelsk)
Kokumi Substance as an Enhancer of Koku: Biochemistry, Physiology, and Food Science
Forlag: Springer Verlag, Singapore

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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.

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Forlag Springer Verlag, Singapore
Type Bog
Format Hardback
Sprog Engelsk
Udgave 2024 ed.
Udgivelsesdato 20-02-2024
Første udgivelsesår 2024
Illustrationer 1 Illustrations, black and white; X, 296 p. 1 illus.
Fagredaktør Motonaka Kuroda
Originalsprog Singapore
Sideantal 296
Indbinding Hardback
Forlag Springer Verlag, Singapore
Sideoplysninger 296 pages, 1 Illustrations, black and white; X, 296 p. 1 illus.
Mål 235 x 155
ISBN-13 / EAN-13 9789819983025