Designing microstructures for sodium reduction
The aim of this project was to develop the tools and knowledge to reduce dietary sodium by mitigating restrictions to flavour delivery and enhancing saltiness perception through sodium contrast effects in the mouth. This is achieved by restructuring semi-solid and liquid model food systems to achiev...
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University of Nottingham
2016
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| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.692742 |