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Kokumi Substance as an Enhancer of Koku: Biochemistry, Physiology, and Food Science
Kokumi Substance as an Enhancer of Koku: Biochemistry, Physiology, and Food Science
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- More about Kokumi Substance as an Enhancer of Koku: Biochemistry, Physiology, and Food Science
Format: Hardback
Length: 296 pages
Publication date: 20 February 2024
Publisher: Springer Verlag, Singapore
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.
Dimension: 235 x 155 (mm)
ISBN-13: 9789819983025
Edition number: 2024 ed.
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