Texture: tsukemono - the art and science of preparing crunchy vegetables

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

Original languageEnglish
Title of host publicationCRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications
Number of pages6
PublisherCRC Press
Publication date2021
Pages593-598
Publication statusPublished - 2021

ID: 221749757