Is a Consumer Perception of Salt Modification a Sensory or a Behavioural Phenomenon? Insights from a Bread Study

Salt plays a major role in food manufacturing and affects the technological and sensory properties of foods. At the same time, high dietary salt intake increases the risk of cardiovascular diseases and represents a considerable public health concern. In many populations, bread is a major contributor...

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Detalles Bibliográficos
Autores principales: Kuhar, Aleš, Korošec, Mojca, Bolha, Anja, Pravst, Igor, Hristov, Hristo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7554791/
https://www.ncbi.nlm.nih.gov/pubmed/32854256
http://dx.doi.org/10.3390/foods9091172

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7554791/
https://www.ncbi.nlm.nih.gov/pubmed/32854256
http://dx.doi.org/10.3390/foods9091172

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