TY  - BOOK
AU  - Nishinari,Katsuyoshi
TI  - Textural characteristics of world foods
AV  - TX546 .T49 2020
U1  - 641.3 23
PY  - 2020///
CY  - Hoboken, NJ
PB  - John Wiley & Sons Inc.
KW  - Food texture
KW  - fast
KW  - Electronic books
N1  - Includes bibliographical references and index
N2  - "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
UR  - https://doi.org/10.1002/9781119430902
ER  -