Tempeh-Derived Savory Powders as Ingredients to Compensate Sodium Reduction in Vegetable Broth.
- DOI
- 10.3390/foods15132367
- Published
- 2026 Jul 3
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/foods15132367,
title = {Tempeh-Derived Savory Powders as Ingredients to Compensate Sodium Reduction in Vegetable Broth.},
author = {Surya R and Tedjakusuma F and Thinthasit A and Citra FR and Samiadji MA and Nugroho D},
year = {2026},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods15132367},
url = {https://doi.org/10.3390/foods15132367}
}RIS
TY - JOUR TI - Tempeh-Derived Savory Powders as Ingredients to Compensate Sodium Reduction in Vegetable Broth. AU - Surya R AU - Tedjakusuma F AU - Thinthasit A AU - Citra FR AU - Samiadji MA AU - Nugroho D PY - 2026 JO - Foods (Basel, Switzerland) DO - 10.3390/foods15132367 UR - https://doi.org/10.3390/foods15132367 ER -
APA
R, S., F, T., A, T., FR, C., MA, S., & D, N. (2026). Tempeh-Derived Savory Powders as Ingredients to Compensate Sodium Reduction in Vegetable Broth.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15132367
Source records
- pubmed · retrieved 2026-09-26T04:47:50.915Z