The science of Thai cuisine : chemical properties and sensory attributes / edited by Valeeratana K. Sinsawasdi, Nithiya Rattanapanone, and Holger Y. Toschka.

The science of Thai cuisine : chemical properties and sensory attributes /

"This book approaches the art of cooking and serving from the perspective of science, proposing the rationales behind Thai culinary art. With applied chemistry and sensory science, it bridges the gap between food science and culinary arts. It explains the functional properties and changes in ma...

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Bibliographic Details
Corporate Author: CRC Press
Other Authors: Sinsawasdi, Valeeratana K. (Editor), Rattanapanone, Nithiya (Editor), Toschka, Holger Y. (Editor)
Format: Electronic eBook
Language:English
Published: Boca Raton, FL : CRC Press, 2023.
Edition:First edition.
Subjects:
Food > Sensory evaluation.
Cooking, Thai.
Food habits > Thailand.
Online Access: Full text (WIT users only)

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