Impacts of sodium chloride reduction in tomato soup system using potassium chloride and amino acids
MetadataShow full item record
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
DSpace@YASAR by Yasar University Institutional Repository is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 4.0 Unported License..