{"product_id":"kokumi-substance-as-an-enhancer-of-koku-biochemistry-physiology-and-food-science-9789819983025","title":"Kokumi Substance as an Enhancer of Koku: Biochemistry, Physiology, and Food Science","description":"\u003cp\u003e\u003cstrong\u003eFormat\u003c\/strong\u003e: Hardback\u003cbr\u003e\u003cstrong\u003eLength\u003c\/strong\u003e: 296 pages\u003cbr\u003e\u003cstrong\u003ePublication date\u003c\/strong\u003e: 20 February 2024\u003cbr\u003e\u003cstrong\u003ePublisher\u003c\/strong\u003e: Springer Verlag, Singapore\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eIt 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.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eDimension\u003c\/strong\u003e: 235 x 155 (mm)\u003cbr\u003e\u003cstrong\u003eISBN-13\u003c\/strong\u003e: 9789819983025\u003cbr\u003e \u003cstrong\u003eEdition number\u003c\/strong\u003e: 2024 ed.\u003c\/p\u003e","brand":"Shulph Ink","offers":[{"title":"Hardback","offer_id":47426959474938,"sku":"9789819983025","price":124.94,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0522\/4297\/2845\/files\/1750465437844_book.jpg?v=1750546724","url":"https:\/\/shulphink.com\/products\/kokumi-substance-as-an-enhancer-of-koku-biochemistry-physiology-and-food-science-9789819983025","provider":"Shulph Ink","version":"1.0","type":"link"}