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Sensory perception and consumer acceptance of commercial and salt-reduced potato crisps formulated using salt reduction design rules
Successful salt (NaCl) reduction strategies are required to reduce the salt content of snacks while maintaining saltiness perception and consumer acceptance. Previous research suggests that particle physicochemical design rules (small particle size, low density, low hydrophobicity, optimised particl...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9022087/ https://www.ncbi.nlm.nih.gov/pubmed/35400422 http://dx.doi.org/10.1016/j.foodres.2022.111022 |