Kokumi Substance as an Enhancer of Koku: Biochemistry, Physiology, and Food Science - - Books - Springer Verlag, Singapore - 9789819983025 - February 20, 2024
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Kokumi Substance as an Enhancer of Koku: Biochemistry, Physiology, and Food Science 2024 edition

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It also discusses the sensory characteristics of kokumi substances when added to foods and the effect of kokumi substances on the satiety. The intended readers are university students, researchers and technologists in food science, food chemistry, nutritional sciences, taste physiology, and neuroscience.

296 pages, 1 Illustrations, black and white; X, 296 p. 1 illus.

Media Books     Hardcover Book   (Book with hard spine and cover)
Released February 20, 2024
ISBN13 9789819983025
Publishers Springer Verlag, Singapore
Pages 296
Dimensions 150 × 220 × 20 mm   ·   657 g
Editor Kuroda, Motonaka

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