Description
Flavor Chemistry of Ethnic Foods (1st Edition) explores the unique and diverse flavor profiles found in ethnic cuisines around the world. This book delves into the chemical compounds and reactions that contribute to the distinctive tastes and aromas of various ethnic dishes. It examines the raw materials, processing techniques, and cooking methods that influence flavor development. Covering a wide range of ethnic foods, this resource provides insights into the scientific basis of traditional culinary practices, offering a comprehensive understanding of the flavor chemistry behind the world’s diverse cuisines. A valuable resource for food scientists, researchers, and anyone interested in the science of flavor and the culinary traditions of different cultures.
ISBN: 9781461547839
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