Effect of retort processing on low sodium instant noodle seasoning based on oil-in-water emulsions
Increasing consumption of instant noodles with high sodium content could elevate the risk of cardiovascular disease. Making instant noodle seasoning in the form of an oil-in-water emulsion was expected to improve the perception of salty taste without increasing the use of salt. However, the oil conc...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
ISEKI_Food Association (IFA)
2021-04-01
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| Series: | International Journal of Food Studies |
| Subjects: | |
| Online Access: | https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/667 |