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Nishinari, Katsuyoshi

Textural Characteristics Of World Foods - 1A. ed - ESTADOS UNIDOS WILEY 2020 - 388 25.0

Chapter 1
. -- Food Texture – Sensory Evaluation And Instrumental Measurement - Kaoru Kohyama
. -- Part I: North America
. -- Chapter 2
. -- Food Textures In The United States Of America - Alina Surmacka Szczesniak
. -- Chapter 3
. -- Texture Characteristics Of Us Foods: Pioneers, Protocols, And Attributes - Tribute To Alina
. -- Gail Vance Civille, Amy Trail, Annlyse Retiveau Krogmann, Ellen Thomas
. -- Chapter 4
. -- Textural Characteristics Of Canadian Foods: Influences And Properties Of Poutine Cheese And Maple Products
. -- Laurie-Eve Rioux, Véronique Perreault, Sylvie L. Turgeon
. -- Part Ii: Middle And South America
. -- Chapter 5
. -- Textural Characteristics Of Traditional Mexican Foods - Alberto Tecante
. -- Chapter 6
. -- Textural Characteristics Of Brazilian Foods
. -- Angelita Da Silveira Moreira, Patrícia Diaz de Oliveira
. -- Chapter 7
. -- Textural Characteristics And Viscoelastic Behavior Of Traditional Argentinian Foods
. -- Gabriel Lorenzo, Natalia Ranalli, Silvina Andrés, Noemí Zaritzky, Alicia Califano
. -- Part Iii: Asia
. -- Chapter 8
. -- Textural Characteristics Of Japanese Foods
. -- Katsuyoshi Nishinari, Tooru Ooizumi
. -- Chapter 9
. -- Textural Characteristics Of Chinese Foods
. -- Long Huang
. -- Chapter 10
. -- Textural Characteristics Of Indonesian Foods
. -- Oni Yuliarti
. -- Chapter 11
. -- Textural Characteristics Of Thai Foods
. -- Rungnaphar Pongsawatmanit
. -- Chapter 12
. -- Textural Characteristics Of Malaysian Foods: Quality And Stability Of Malaysian Laksa Noodles
. -- Lai Hoong Cheng, Yan Kitt Low, A’Firah Mohd Sakri, Jia Shin Tai, Abd Karim Alias
. -- Part Iv: Oceania
. -- Chapter 13
. -- Textural Characteristics Of Australian Foods
. -- Andrew Halmos, Lita Katopo, Stefan Kasapis
. -- Part V: Central Asia Middle East
. -- Chapter 14
. -- Textural Characteristics Of Indian Foods: a Comparative Analysis
. -- Amardeep Singh Virdi, Narpinder Singh
. -- Chapter 15
. -- Textural Characteristics Of Traditional Turkish Foods
. -- Mahmut Doğan, Duygu Aslan, Fatima Tahseen Miano
. -- Chapter 16
. -- Textural Characteristics Of Iranian Foods: Cuisine Signifies Old Historical Identities
. -- Bahareh Emadzadeh, Behrouz Ghorani
. -- Part Vi: Russia
. -- Chapter 17
. -- Textural Characteristics Of Traditional Russian Foods
. -- Nataliia Ptichkina, Nataliia Nepovinnykh
. -- Part Vii: Europe
. -- Chapter 18
. -- Textural Characteristics Of Italian Foods
. -- Rossella Di Monaco, Nicoletta Antonella Miele, Sharon Puleo, Paolo Masi, Silvana Cavella
. -- Chapter 19
. -- Textural Characteristics Of Greek Foods
. -- Stefan Kasapis
. -- Chapter 20
. -- Textural Characteristics Of British Foods)
. -- Andrew J. Rosenthal, Tim J. Foster
. -- Chapter 21
. -- Textural Characteristics Of Traditional French Foods
. -- Bernard Launay
. -- Chapter 22
. -- Textural Characteristics Of Spanish Foods: Dry-Cured Ham
. -- Susana Fiszman, Amparo Tarrega
. -- Chapter 23
. -- Textural Characteristics Of German Foods: The German Würstchen
. -- Norbert Raak, Klaus Dürrschmid, Harald Rohm
. -- Chapter 24
. -- Textural Characteristics Of Traditional Finnish Foods
. -- Liisa Lähteenmäki, Karin Autio
. -- Part Viii: Africa
. -- Chapter 25
. -- Textural Characteristics Of Nigerian Foods
. -- Matthew Olusola Oluwamukomi, Olaide Samuel Lawal
. -- Free Access
. -- Index

Subjects--Topical Terms:
INDUSTRIA ALIMENTARIA

Dewey Class. No.: 641.3.NISH.00