Soy sauce cake as novel flavour enhancer and salt-reducing agent and its application in bakery formulations.
- DOI
- 10.1016/j.foodchem.2026.151280
- Published
- 2026 Sep 26
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151280,
title = {Soy sauce cake as novel flavour enhancer and salt-reducing agent and its application in bakery formulations.},
author = {Gallege J and Wilkie S and MacVicar C and Liddle C and Lonchamp J},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.151280},
url = {https://doi.org/10.1016/j.foodchem.2026.151280}
}RIS
TY - JOUR TI - Soy sauce cake as novel flavour enhancer and salt-reducing agent and its application in bakery formulations. AU - Gallege J AU - Wilkie S AU - MacVicar C AU - Liddle C AU - Lonchamp J PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.151280 UR - https://doi.org/10.1016/j.foodchem.2026.151280 ER -
APA
J, G., S, W., C, M., C, L., & J, L. (2026). Soy sauce cake as novel flavour enhancer and salt-reducing agent and its application in bakery formulations.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.151280
Source records
- pubmed · retrieved 2026-11-10T20:02:26.572Z