Reduction of sodium content in spicy soups using monosodium glutamate
Selamat Jinap Artikkel Engelsk
*0011251545 *008161213s2016 xx# 000 0 eng *019 $bk *08230$a641.813 *100 $aJinap, Selamat$4aut$_147020800 *245 $aReduction of sodium content in spicy soups using monosodium glutamate *300 $a7 s. : ill. *500 $aVitenskapelig artikkel *5208 $aInneholder sammendrag *650 $aSalt$2norart$_17714000 *650 $anatriumglutamat (MSG)$9nor$2norart$_147020900 *650 $asupper$9nor$2norart$_138684100 *653 $aMSG$9eng$_147021000 *653 $aNaCl$9eng$_147021100 *653 $apleasantness$9eng$_147021200 *653 $asaltiness$9eng$_147021300 *653 $asodium reduction$9eng$_147021400 *653 $aspicy soup$9eng$_147021500 *700 $aAbdul-Kadir, Razak$4aut$_147021600 *700 $aHajeb, Parvaneh;$4aut$_147021700 *700 $aKarim, Roslina;$4aut$_147021800 *700 $aNorliana, Sarian;$4aut$_147021900 *700 $aYibadatihan, Simayi;$4aut$_147022000 *773 $tFood & nutrition research (online) (elektronisk ressurs)$gVol. 60 (2016)$x1654-661X *8564 $uhttps://doi.org/10.3402/fnr.v60.30463 *999 $z1600605254$anorart:1600605254 ^