WANGCHUK, T.; ON-NOM, N.; SUTTISANSANEE, U.; CHAMCHAN, R.; KHEMTHONG, C.; THANGSIRI, S.; CHUPEERACH, C. Influence of Sodium Reduction Using KCl and MSG on the Nutritional Profile and Consumer Acceptability of Bhutanese Cheese Curries. Journal of Health Science and Medical Research, [S. l.], v. 43, n. 4, p. e20251159, 2025. DOI: 10.31584/jhsmr.20251159. Disponível em: https://he01.tci-thaijo.org/index.php/jhsmr/article/view/280344. Acesso em: 1 oct. 2026.