麺の科学 粉が生み出す豊かな食感・香り・うまみ | The Science of Noodles

Title: 麺の科学 粉が生み出す豊かな食感・香り・うまみ
Authors: 山田　昌治 著
Pages: 238P
Published At: July, 2019

You might also like:

業界最高権威ＴＲＹラーメン大賞　第２６回（２０２５－２０２６
The 26th Industry's Highest Authority TRY Ramen Award 2025-2026

Understand the chemical reactions that make noodles and soup taste so good.