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Publikováno v:
Revista do Instituto Adolfo Lutz.
This study prepared formulations, and the sensory acceptability of soups containing sodium chloride (NaCl) salt substitutes was evaluated. In Step 1, seven samples containing NaCl (0 to 0.60 %) were formulated for determining the optimal concentratio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ac3a6ba19d27758687d2d123e39e6971
https://doi.org/10.18241/0073-98552014731609
https://doi.org/10.18241/0073-98552014731609
