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