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The role of sodium chloride in the sensory and physico-chemical properties of sweet biscuits
Salt is included in many foods which consumers do not regard as salty. This “hidden-salt” may offer functional benefits but is often overlooked in sodium reduction strategies. This study investigated its role in shortbread-like sweet biscuits (1.05 g NaCl/100 g). Sensory tests revealed significant f...
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| Veröffentlicht in: | Food Chem X |
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| Hauptverfasser: | , , , , , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Elsevier
2021
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7817490/ https://ncbi.nlm.nih.gov/pubmed/33511340 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.fochx.2021.100115 |
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