Taste qualities of reduced-sodium soups as affected by serving temperature

Journal of Food Science

Volumn 62, Issue 2, 1997, Pages 421-424

  Rosett, Terri R ^a   Hamill, Teresa ^a   Morris, Karen ^a   Klein, Barbara P ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

carboxymethylcellulose; chicken soup; potato starch; reduced sodium; xanthan

Indexed keywords

GALLUS GALLUS; SOLANUM TUBEROSUM; TRITICUM AESTIVUM;

EID: 0030919243     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1997.tb04017.x     Document Type: Article

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