Reducing salt and fat while maintaining taste: An approach on a model food system

Food Quality and Preference

Volumn 48, Issue , 2016, Pages 59-69

  Syarifuddin, A ^a   Septier, C ^a   Salles, C ^a   Thomas Danguin, T ^a  

^a CENTRE DES SCIENCES DU GOÛT ET DE L ALIMENTATION   (France)

Author keywords

Aroma; Fat; Model cheese; Perceptual interactions; Salt; Texture

Indexed keywords

EID: 84940850109     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2015.08.009     Document Type: Article

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