Use of monosodium glutamate as alternative to reduce sodium in cooking affects the physicochemical, phytochemical, and sensory attributes of pigmented and non-pigmented rice
Maria Antônia Fagundes De Leon(Universidade Federal de Pelotas), Maurício de Oliveira(Universidade Católica de Pelotas), Jéssica Fernanda Hoffmann(Instituto de Saúde), Sílvia Letícia Rivero Meza(Universidade Federal de Pelotas), Newiton da Silva Timm(Universidade Federal de Pelotas), Lázaro da Costa Corrêa Cañizares(Universidade Federal de Pelotas), Cristiano Dietrich Ferreira(Universidade do Vale do Rio dos Sinos), Betina Bueno Peres(Universidade Federal de Pelotas)
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