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Technological and sensory analysis of beef burger replacing NaCl with KCl and flavor enhancer
High sodium consumption may increase the risk of hypertension. ANVISA has proposed reducing sodium levels in food, but this may reduce consumer acceptance. This study investigated the technological and sensory profile of samples of beef burger replacing NaCl with KCl added flavor enhancers, namely:...
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| 出版年: | Acta Scientiarum. Technology |
|---|---|
| 主要な著者: | , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Universidade Estadual de Maringá
2020
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| 主題: | |
| オンライン･アクセス: | https://www.redalyc.org/articulo.oa?id=303265671024 |
| タグ: |
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