Physicochemical design rules for the formulation of novel salt particles with optimised saltiness. (2021)

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.foodchem.2021.129990

PubMed Identifier: 34034053

Publication URI: http://europepmc.org/abstract/MED/34034053

Type: Journal Article/Review

Volume: 360

Parent Publication: Food chemistry

ISSN: 0308-8146