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Saltiness potentiation in white bread by substituting sodium chloride with a fermented soy ingredient |
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| Authors: | Luis A Jimenez-Maroto Takuya Sato Scott A Rankin |
| Institution: | 1. Department of Food Science, University of Wisconsin–Madison, 1605 Linden Drive, Madison, WI 53706-1565, USA;2. Kikkoman USA R&D Laboratory, Inc., 505 South Rosa Road, Suite 107, Madison, WI 53719, USA |
| Abstract: | |
| Keywords: | Sodium reduction Natural flavor enhancer Naturally brewed soy sauce Saltiness enhancement |
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