A study on sensory properties of sodium reduction and replacement in Asian food using difference‐from – control test

This study examined the effects of sodium reduction and flavor enhancers on the sensory profile of two types of hawker foods commonly consumed in Singapore, namely chicken rice and mee soto broth. The ‘difference‐from‐control’ test was the method adopted in this study involving 24–29 trained panelis...

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Detalles Bibliográficos
Autores principales: Leong, Jasmine, Kasamatsu, Chinatsu, Ong, Evelyn, Hoi, Jia Tse, Loong, Mann Na
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2015
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4867766/
https://www.ncbi.nlm.nih.gov/pubmed/27247776
http://dx.doi.org/10.1002/fsn3.308

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4867766/
https://www.ncbi.nlm.nih.gov/pubmed/27247776
http://dx.doi.org/10.1002/fsn3.308

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