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pro vyhledávání: '"Mann Na Loong"'
Publikováno v:
Food Science & Nutrition
This study examined the effects of sodium reduction and flavor enhancers on the sensory profile of two types of hawker foods commonly consumed in Singapore, namely chicken rice and mee soto broth. The ‘difference‐from‐control’ test was the me
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fe7cfeb37c39a2459a464fcb758e7439
http://europepmc.org/articles/PMC4867766
http://europepmc.org/articles/PMC4867766
Autor:
Hwee-Kwang Goh, Mann-Na Loong
Publikováno v:
International Journal of Food Science and Technology. 39:437-441
Summary Mixed vegetable juice was acidified to a pH below 4 and subjected to pasteurization regimes between 80 and 100 °C. Hunter colour scale values (L, a and b) of the pasteurized samples were analysed to determine the kinetics of green and total
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b68b3470b658c3ce79599ed46abec8a9
https://doi.org/10.1111/j.1365-2621.2004.00802.x
https://doi.org/10.1111/j.1365-2621.2004.00802.x
Akademický článek
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Publikováno v:
International Journal of Food Science & Technology; Apr2004, Vol. 39 Issue 4, p437-441, 5p
Lists of the most popular or delicious dishes in the world always include Thai food. Sriracha sauce has gone from a dipping sauce made in a small town in Thailand to become a recognizable flavor in cuisine worldwide. With a reputation of being hot an
