Reduction of sodium content in spicy soups using monosodium glutamate
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چکیده
منابع مشابه
Reduction of sodium content in spicy soups using monosodium glutamate
BACKGROUND Excessive dietary sodium intake causes several diseases, such as hypertension, cardiovascular and renal disease, etc. Hence, reducing sodium intake has been highly recommended. In this study the effect of monosodium glutamate (MSG), as an umami substance, on saltiness and sodium reduction was investigated. METHODS AND RESULTS The trained panellists were presented with basic spicy s...
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ژورنال
عنوان ژورنال: Food & Nutrition Research
سال: 2016
ISSN: 1654-6628,1654-661X
DOI: 10.3402/fnr.v60.30463