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
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