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Universitas Hasanuddin
Research output:Contribution to journal›Article›peer-review
Reducing salt and fat while maintaining taste: An approach on a model food system
Syarifuddin A.
Food Quality and Preference
Q1Published: 2016Citations: 65
Abstract
Sourced directly from Elsevier Scopus. No OpenAlex abstract available.
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10.1016/j.foodqual.2015.08.009Other files and links
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TasteSciences
Food scienceSciences
Salt (chemistry)Sciences
Model systemSciences
Computer scienceSciences
ChemistrySciences
BusinessSciences
Biological systemSciences
BiologySciences
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