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1دورية أكاديمية
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
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2
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 Researchمصطلحات 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