Utilizing Herbs and Microwave‐Assisted Thermal Sterilization to Enhance Saltiness Perception in a Chicken Pasta Meal
Author:
Affiliation:
1. School of Food ScienceWashington State Univ. Pullman WA 99164 USA
2. Dept. of Biological Systems EngineeringWashington State Univ. Pullman WA 99164 USA
Funder
National Institute of Food and Agriculture
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14736
Reference58 articles.
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3. CAPSAICIN HEAT INTENSITY - CONCENTRATION, CARRIER, FAT LEVEL, AND SERVING TEMPERATURE EFFECTS
4. Long-term reduction in dietary sodium alters the taste of salt
5. Sodium Chloride Diffusion in Low-Acid Foods during Thermal Processing and Storage
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