Saltiness enhancement of oil roasted peanuts induced by foam-mat salt and soy sauce odour
© 2016 Institute of Food Science and Technology. Odour-induced saltiness enhancement (OISE) method can be used to reduce salt in food. This study was performed to examine the effect of OISE on saltiness perception of oil roasted peanuts seasoned with foam-mat salt. First, 410 consumers rated saltin...
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| Main Authors: | , , |
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| 格式: | 雜誌 |
| 出版: |
2017
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| 在線閱讀: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84975784672&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/41983 |
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| 機構: | Chiang Mai University |