Effect of Retort Processing on Low Sodium Instant Noodle Seasoning Based on Oil-in-Water Emulsions
Increasing consumption of instant noodles with high sodium content could elevate the risk of cardiovascular disease. Making instant noodle seasoning in the form of an oil-in-water emulsion was expected to improve the perception of salty taste without increasing the use of salt. However, the oil conc...
Na minha lista:
| Principais autores: | , , |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
ISEKI_Food Association (IFA)
2021-05-01
|
| Colecção: | International Journal of Food Studies |
| Assuntos: | |
| Acesso em linha: | https://www.iseki-food-ejournal.com/article/404 |
| Tags: |
Sem tags, seja o primeiro a adicionar uma tag!
|