📣 Help Shape the Future of UKRI's Gateway to Research (GtR)

We're improving UKRI's Gateway to Research and are seeking your input! If you would be interested in being interviewed about the improvements we're making and to have your say about how we can make GtR more user-friendly, impactful, and effective for the Research and Innovation community, please email gateway@ukri.org.

Sensory perception and consumer acceptance of commercial and salt-reduced potato crisps formulated using salt reduction design rules. (2022)

First Author: Hurst KE

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.foodres.2022.111022

PubMed Identifier: 35400422

Publication URI: http://europepmc.org/abstract/MED/35400422

Type: Journal Article/Review

Volume: 155

Parent Publication: Food research international (Ottawa, Ont.)

ISSN: 0963-9969