Novel approaches to reduce dietary sodium
There has been a big input within the food industry to look at novel ways to achieve salt reduction in a food product without compromising the sensory profile and reducing the saltiness perception by consumers. The aim of this thesis was to understand if by optimising the sodium release from the foo...
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University of Nottingham
2016
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| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.716372 |