Effect of pulsed delivery and bouillon base on saltiness and bitterness perceptions of salt delivery profiles partially substituted with KCl (2010)
Attributed to:
Design of complex microstructures and processes for advanced salt reduction in foods
funded by
EPSRC
Abstract
No abstract provided
Bibliographic Information
Digital Object Identifier: http://dx.doi.org/10.1016/j.foodqual.2010.01.002
Publication URI: http://dx.doi.org/10.1016/j.foodqual.2010.01.002
Type: Journal Article/Review
Parent Publication: Food Quality and Preference
Issue: 5