Whole grain macaroni: Flavour interactions with sodium-reduced cheese sauce

Food Research International

Volumn 53, Issue 1, 2013, Pages 149-155

  West, Ryan ^a   Seetharaman, Koushik ^a   Duizer, Lisa M ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Macaroni and cheese; SIFT MS; Sodium reduction; Whole grain

Indexed keywords

CONSUMER ACCEPTANCE; DESCRIPTIVE ANALYSIS; HEADSPACE ANALYSIS; OFF-FLAVOURS; PHYSICAL BARRIERS; SIFT-MS; SODIUM REDUCTIONS; WHOLE GRAINS;

FOOD TECHNOLOGY; RESEARCH;

MASS SPECTROMETRY;

TRITICUM AESTIVUM;

EID: 84878384816     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.04.002     Document Type: Article

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