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Impacts of sodium chloride reduction in tomato soup system using potassium chloride and amino acids
Akgun, B.; Genc, S.; Cheng, Q.; Isik, O. (CZECH ACADEMY AGRICULTURAL SCIENCES, 2019)Five different salt mixtures were prepared for the aim of lowering the sodium content of tomato soup and effects of using these mixtures on sensory, rheological, microbiological and physico-chemical properties of the final ...
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