The role of sodium chloride in the sensory and physico-chemical properties of sweet biscuits (2021)
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
Parent Publication: Food Chemistry: X
ISSN: 2590-1575