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

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Date
2019
Author
Akgun, B.
Genc, S.
Cheng, Q.
Isik, O.
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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
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https://www.scopus.com/inward/record.uri?eid=2-s2.0-85066462483&doi=10.17221%2f140%2f2018-CJFS&partnerID=40&md5=45aa46d3033545d5c4b3504979bf813c
https://dspace.yasar.edu.tr/xmlui/handle/20.500.12742/9893
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