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

First edition.

Boca Raton : CRC Press, Taylor & Francis Group, 2023.

©2023

xi, 260 pages : illustrations (chiefly color) ; 25 cm

"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 major ingredients and techniques used in Thai cuisine"-- Provided by publisher.

Online version: Sinsawasdi, Valeeratana K. Science of Thai cuisine Boca Raton : CRC Press, 2022

English

December 09, 2022

Includes bibliographical references and index.