Textural characteristics of world foods / edited by Katsuyoshi Nishinari.
Material type: TextPublisher: Hoboken, NJ : John Wiley & Sons Inc., 2020Copyright date: ©2020Edition: First editionDescription: 1 online resource (xxxiv, 388 pages) : illustrationsContent type:- text
- computer
- online resource
- 9781119430902
- 1119430909
- 641.3 23
- TX546 .T49 2020
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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