Increasing the flavour complexity and number of components in a food improves its overall tastiness rating.
FORBES: Can Food Marketers Not Make Us Fat?
The result is a delicious brew that captures the clean brininess of Japanese cuisine and the finger-licking tastiness of American food.
WSJ: The Momofuku Cookbook by David Chang
The tastiness and package size of a food product can have an effect on satiety and how much a person ultimately consumes.
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