Free Download Glenn M. Roy, "Modifying Bitterness: Mechanism, Ingredients, and Applications"
English | 1997 | pages: 355 | ISBN: 1566764912 | PDF | 51,9 mb
Only recently has bitterness control become of commercial importance to a food or pharmaceutical formulation chemist. Over the years, an increasing interest in more palatable food and beverage products with low fat and low sugar content has arisen, thus creating a market need for the control of bitterness perception.