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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2015
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| Materias: | |
| 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 |