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Effect of Steaming and Microwave Heating on Taste of Clear Soup with Split-Gill Mushroom Powder
Salt is widely overconsumed. Among the strategies used in low-salt foods, the addition of flavor enhancers to improve saltiness perception through an umami taste is a viable and promising technique. This study investigated using split-gill mushroom (SGM) powder containing umami taste to increase sal...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10138041/ https://www.ncbi.nlm.nih.gov/pubmed/37107479 http://dx.doi.org/10.3390/foods12081685 |