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Kokumi Substance as an Enhancer of Koku: Biochemistry, Physiology, and Food Science
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Kokumi Substance as an Enhancer of Koku: Biochemistry, Physiology, and Food Science
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.
| Medios de comunicación | Libros Paperback Book (Libro con tapa blanda y lomo encolado) |
| Publicado | 22 de febrero de 2025 |
| ISBN13 | 9789819983056 |
| Editores | Springer Verlag, Singapore |
| Páginas | 296 |
| Dimensiones | 150 × 220 × 10 mm · 526 g |
| Editor | Kuroda, Motonaka |
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