Kokumi Substance as an Enhancer of Koku: Biochemistry, Physiology, and Food Science - - Books - Springer Verlag, Singapore - 9789819983056 - February 22, 2025
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Kokumi Substance as an Enhancer of Koku: Biochemistry, Physiology, and Food Science

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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.

Media Books     Paperback Book   (Book with soft cover and glued back)
Released February 22, 2025
ISBN13 9789819983056
Publishers Springer Verlag, Singapore
Pages 296
Dimensions 150 × 220 × 10 mm   ·   526 g
Editor Kuroda, Motonaka

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