Analysis of food pairing in regional cuisines of India

PLoS ONE

Volumn 10, Issue 10, 2015, Pages

  Jain, Anupam ^a   Rakhi, N K ^a   Bagler, Ganesh ^a  

^a INDIAN INSTITUTE OF TECHNOLOGY JODHPUR   (India)

Author keywords

[No Author keywords available]

Indexed keywords

ARTICLE; CARDAMOM; CAYENNE PEPPER; CONTROLLED STUDY; COOKING; CUISINE; FLAVOR; FOOD; FOOD COMPOSITION; FOOD PAIRING; FRUIT; GREEN BELL PEPPER; HERB; INDIA; INGREDIENT FREQUENCY; MILK; SWEET PEPPER; VEGETABLE; COMPARATIVE STUDY; DAIRY PRODUCT; DEMOGRAPHY; FOOD PREFERENCE; HUMAN; MEAT; SPICE;

DAIRY PRODUCTS; FOOD; FOOD PREFERENCES; HUMANS; INDIA; MEAT; RESIDENCE CHARACTERISTICS; SPICES; VEGETABLES;

EID: 84947256851     PISSN: None     EISSN: 19326203     Source Type: Journal    
DOI: 10.1371/journal.pone.0139539     Document Type: Article

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