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The role of sodium chloride in the sensory and physico-chemical properties of sweet biscuits. (2021)

First Author: Ayed C

Attributed to: REDUCING SODIUM IN THE UK DIET THROUGH FOOD PROCESSING AND INGREDIENT DESIGN funded by BBSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1016/j.fochx.2021.100115

PubMed Identifier: 33511340

Publication URI: http://europepmc.org/abstract/MED/33511340

Type: Journal Article/Review

Volume: 9

Parent Publication: Food chemistry: X

ISSN: 2590-1575