Textural characteristics of world foods /
Textural characteristics of world foods /
edited by Katsuyoshi Nishinari.
- First edition.
- 1 online resource (xxxiv, 388 pages) : illustrations
Includes bibliographical references and index.
"Textural Characteristics of World Foods is the first book to apply a detailed set of criteria and characteristics to the textures of traditional and popular foods from across the globe. Structuring chapters by region, its authors chart a journey through the textural landscapes of each continent’s cuisines, exploring the complex and symbiotic relationships that exist between texture, aroma, and taste."--Publisher's website.
9781119430902 1119430909
2019013982
Food texture.
Food texture.
Electronic books.
TX546 / .T49 2020
641.3
Includes bibliographical references and index.
"Textural Characteristics of World Foods is the first book to apply a detailed set of criteria and characteristics to the textures of traditional and popular foods from across the globe. Structuring chapters by region, its authors chart a journey through the textural landscapes of each continent’s cuisines, exploring the complex and symbiotic relationships that exist between texture, aroma, and taste."--Publisher's website.
9781119430902 1119430909
2019013982
Food texture.
Food texture.
Electronic books.
TX546 / .T49 2020
641.3