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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