Elaboration of garlic and salt spice with reduced sodium intake

Anais da Academia Brasileira de Ciencias

Volumn 86, Issue 4, 2014, Pages 2065-2075

  Rodrigues, Jéssica F ^a   Junqueira, Gabriela ^a   Gonçalves, Carla S ^a   Carneiro, João D S ^a   Pinheiro, Ana Carla M ^a   Nunes, Cleiton A ^a  

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

Author keywords

KCl; Monosodium glutamate; TDS; TI

Indexed keywords

ALLIUM SATIVUM;

SALT INTAKE;

ADULT; ANALYSIS; COOKING; FEMALE; GARLIC; HUMAN; MALE; MIDDLE AGED; RICE; SALT INTAKE; SPICE; TASTE;

ADULT; COOKING; FEMALE; GARLIC; HUMANS; MALE; MIDDLE AGED; ORYZA SATIVA; SODIUM CHLORIDE, DIETARY; SPICES; TASTE;

EID: 84920940679     PISSN: 00013765     EISSN: 16782690     Source Type: Journal    
DOI: 10.1590/0001-3765201420130464     Document Type: Article

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