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Traditional foods, sensory excitements and pleasure
Mohammad Shafiur Rahman
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Corresponding author for this work
Food Science and Nutrition
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Agricultural and Biological Sciences
Traditional Foods
100%
Sensory Properties
20%
Recipes
20%
Medicine and Dentistry
Pleasure
100%
Biochemistry, Genetics and Molecular Biology
Pleasure
20%
Individuality
20%
Sensation
20%
Food Science
Foodways
20%