Saltiness potentiation in white bread by substituting sodium chloride with a fermented soy ingredient

Journal of Cereal Science

Volumn 58, Issue 2, 2013, Pages 313-317

  Jimenez Maroto, Luis A ^a   Sato, Takuya ^b   Rankin, Scott A ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

^b Kikkoman USA R and D Laboratory Inc   (United States)

Author keywords

Natural flavor enhancer; Naturally brewed soy sauce; Saltiness enhancement; Sodium reduction

Indexed keywords

EID: 84883767471     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2013.06.001     Document Type: Article

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