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Use of monosodium glutamate as alternative to reduce sodium..:
De Leon, Maria Antônia Fagundes
;
Cañizares, Lázaro da Costa Corrêa
;
Peres, Betina Bueno
...
International Journal of Gastronomy and Food Science. 34 (2023) - p. 100780 , 2023
Link:
https://doi.org/10.1016/j.ijgfs.2023.100780
RT Journal T1
Use of monosodium glutamate as alternative to reduce sodium in cooking affects the physicochemical, phytochemical, and sensory attributes of pigmented and non-pigmented rice
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.ijgfs.2023.100780&Exemplar=1&LAN=DE A1 De Leon, Maria Antônia Fagundes A1 Cañizares, Lázaro da Costa Corrêa A1 Peres, Betina Bueno A1 Timm, Newiton da Silva A1 Meza, Silvia Leticia Rivero A1 Hoffmann, Jessica Fernanda A1 Ferreira, Cristiano Dietrich A1 Oliveira, Mauricio de PB Elsevier BV YR 2023 SN 1878-450X JF International Journal of Gastronomy and Food Science VO 34 SP 100780 LK http://dx.doi.org/https://doi.org/10.1016/j.ijgfs.2023.100780 DO https://doi.org/10.1016/j.ijgfs.2023.100780 SF ELIB - SuUB Bremen
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