Effect of cultural difference on preference for popular Malaysian cuisines
Monosodium glutamate, a sodium salt of glutamic acid with the unique unami taste, is a popular flavor enhancer of food. It has been demonstrated that unami has a distinct taste which is not composed of the four basic “classic” tastes. Today, the four basic types of taste and unami are the most unive...
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| Hoofdauteurs: | , , |
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| Formaat: | Artikel |
| Taal: | English |
| Gepubliceerd in: |
2009
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| Online toegang: | http://psasir.upm.edu.my/id/eprint/14218/1/Effect%20of%20cultural%20difference%20on%20preference%20for%20popular%20Malaysian%20cuisines.pdf |
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Cuisine and culture : a history of food and people /
door: Civitello, Linda.
Gepubliceerd in: (2004)
door: Civitello, Linda.
Gepubliceerd in: (2004)