Molecular gastronomy: the influence of hedonic characteristics and perceived values on chefs’ acceptance towards Asam Pedas / Farhan Faat
The latest development in culinary realm has made chefs all over the world to improvise the traditional food into a different perspectives in developing new food. It successfully evoke the diners emotional experience through surprise elements. This emerging knowledge which combines science and cooki...
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| Format: | Thesis |
| Language: | English |
| Published: |
2014
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| Online Access: | https://ir.uitm.edu.my/id/eprint/16272/1/16272.pdf |
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