Impacts of sodium chloride reduction in tomato soup system using potassium chloride and amino acids

dc.contributor.author	Akgun, B.
dc.contributor.author	Genc, S.
dc.contributor.author	Cheng, Q.
dc.contributor.author	Isik, O.
dc.date.accessioned	2021-01-25T19:32:56Z
dc.date.available	2021-01-25T19:32:56Z
dc.date.issued	2019
dc.identifier	10.17221/140/2018-CJFS
dc.identifier.issn	1212-1800
dc.identifier.uri	https://dspace.yasar.edu.tr/xmlui/handle/20.500.12742/7489
dc.description.abstract	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 products were evaluated. The res
dc.description.sponsorship	Ministry of National Education of the Republic of TurkeyMinistry of National Education - Turkey [YLSY-2012]
dc.language.iso	English
dc.publisher	CZECH ACADEMY AGRICULTURAL SCIENCES
dc.title	Impacts of sodium chloride reduction in tomato soup system using potassium chloride and amino acids
dc.type	Article
dc.relation.firstpage	93
dc.relation.lastpage	98
dc.relation.volume	37
dc.relation.issue	2
dc.description.woscategory	Food Science & Technology
dc.description.wosresearcharea	Food Science & Technology
dc.identifier.wosid	WOS:000467566000002

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