Modifying Bitterness: Mechanism, Ingredients, and Applications

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Bitterness control has become of increasing commercial importance to food chemists largely because of interest in low fat, low sugar foods and beverages; the pharmaceutical industry is of course interested as well. This comprehensive review contains 14 contributions addressing such topics as the cor

Modifying Bitterness: Mechanism, Ingredients, and Applications 1997, CRC Press

ISBN-13: 9781566764919

Hardcover

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