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Textural characteristics of world foods / edited by Katsuyoshi Nishinari.

Contributor(s): Material type: TextTextPublisher: Hoboken, NJ : John Wiley & Sons Inc., 2020Copyright date: ©2020Edition: First editionDescription: 1 online resource (xxxiv, 388 pages) : illustrationsContent type:
  • text
Media type:
  • computer
Carrier type:
  • online resource
ISBN:
  • 9781119430902
  • 1119430909
Subject(s): Genre/Form: Additional physical formats: Print version:: Textural characteristics of world foods.DDC classification:
  • 641.3 23
LOC classification:
  • TX546 .T49 2020
Online resources: Subject: "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.
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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.

Description based on online resource; title from digital title page (viewed on February 12, 2020).

John Wiley and Sons Wiley Frontlist Obook All English 2020

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