Heterogeneous salt distribution in hot snacks enhances saltiness without loss of acceptability
about
Understanding aroma release from model cheeses by a statistical multiblock approach on oral processingModel cheese aroma perception is explained not only by in vivo aroma release but also by salivary composition and oral processing parameters.Ham particle size influences saltiness perception in flans.Effect of Salt Reduction on Consumer Acceptance and Sensory Quality of Food.Combined heterogeneous distribution of salt and aroma in food enhances salt perception
P2860
Heterogeneous salt distribution in hot snacks enhances saltiness without loss of acceptability
description
wetenschappelijk artikel
@nl
наукова стаття, опублікована в травні 2013
@uk
name
Heterogeneous salt distributio ...... without loss of acceptability
@en
Heterogeneous salt distributio ...... without loss of acceptability
@nl
type
label
Heterogeneous salt distributio ...... without loss of acceptability
@en
Heterogeneous salt distributio ...... without loss of acceptability
@nl
prefLabel
Heterogeneous salt distributio ...... without loss of acceptability
@en
Heterogeneous salt distributio ...... without loss of acceptability
@nl
P2093
P1476
Heterogeneous salt distributio ...... without loss of acceptability
@en
P2093
C. Septier
M. Emorine
T. Thomas-Danguin
P304
P356
10.1016/J.FOODRES.2013.01.006
P577
2013-05-01T00:00:00Z