# Reducing salt and fat while maintaining taste: An approach on a model food system
> Syarifuddin A.

URL kanonis: https://discover.unhas.ac.id/publications/pub_scopus_84940850109
Jurnal / Konferensi: Food Quality and Preference
Tahun terbit: 2016
DOI: https://doi.org/10.1016/j.foodqual.2015.08.009
ISSN: 09503293
Kuartil SJR: Q1
Citations: 65

## Authors
- Syarifuddin A.

## Abstract
Sourced directly from Elsevier Scopus. No OpenAlex abstract available.

## Keywords
- Taste
- Food science
- Salt (chemistry)
- Model system
- Computer science
- Chemistry
- Business
- Biological system
- Biology
- Physical chemistry

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Sumber: Discover Unhas — RIMS Universitas Hasanuddin.
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