المؤلفون: Selamat Jinap, Parvaneh Hajeb, Roslina Karim, Sarian Norliana, Simayi Yibadatihan, Razak Abdul-Kadir

المصدر: Food & Nutrition Research, Vol 60, Iss 0, Pp 1-7 (2016)

مصطلحات موضوعية: MSG, NaCl, sodium reduction, spicy soup, saltiness, pleasantness, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: http://www.foodandnutritionresearch.net/index.php/fnr/article/view/30463/47379; https://doaj.org/toc/1654-661X

URL الوصول: https://doaj.org/article/87515a5399dd4283b27c14a51f5b8657

المؤلفون: Simayi Yibadatihan, Selamat Jinap, Razak Abdul-Kadir, Sarian Norliana, P. Hajeb, Roslina Karim

المصدر: Food & Nutrition Research; Vol 60 (2016)
Jinap, S, Hajeb, P, Karim, R, Norliana, S, Yibadatihan, S & Abdul-Kadir, R 2016, ' Reduction of sodium content in spicy soups using monosodium glutamate ', Food & Nutrition Research, vol. 60, no. 0, 30463 . https://doi.org/10.3402/fnr.v60.30463
Food & Nutrition Research, Vol 60, Iss 0, Pp 1-7 (2016)
Food & Nutrition Research

مصطلحات موضوعية: 0301 basic medicine, Taste, Salt content, Monosodium glutamate, Sodium, chemistry.chemical_element, lcsh:TX341-641, Umami, saltiness, pleasantness, 03 medical and health sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, NaCl, Food science, Sodium reduction, MSG, 030109 nutrition & dietetics, Nutrition and Dietetics, Chemistry, Spicy soup, Saltiness, Pleasantness, Public Health, Environmental and Occupational Health, Dietary sodium intake, Sodium level, 04 agricultural and veterinary sciences, 040401 food science, Original Article, sodium reduction, lcsh:Nutrition. Foods and food supply, Food Science, spicy soup

وصف الملف: application/pdf; text/html; application/epub+zip; application/xml

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::31eade361d747fea4fe2b04b26df6728
http://www.foodandnutritionresearch.net/index.php/fnr/article/view/30463