Reduction of sodium content in spicy soups using monosodium glutamate-Reference-Cited by-同舟云学术

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Reduction of sodium content in spicy soups using monosodium glutamate

Published:2016-01 Issue:1 Volume:60 Page:30463
ISSN:1654-6628
Container-title:Food & Nutrition Research
language:en
Short-container-title:Food & Nutrition Research

Author:

Jinap Selamat¹²,Hajeb Parvaneh¹³,Karim Roslina⁴,Norliana Sarian¹,Yibadatihan Simayi¹²,Abdul-Kadir Razak⁵

Affiliation:

1. Food Safety Research Centre (FOSREC), Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia

2. Institute of Tropical AgricultureUniversiti Putra Malaysia, Serdang, Malaysia

3. National Food InstituteTechnical University of Denmark, Mørkhøj Bygade, Søborg, Denmark

4. Department of Food TechnologyFaculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia

5. Department of Food ServiceFaculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia

Publisher

SNF Swedish Nutrition Foundation

Subject

Public Health, Environmental and Occupational Health,Nutrition and Dietetics,Food Science

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