A consumer-based approach to salt reduction: Case study with bread

Food Research International

Volumn 90, Issue , 2016, Pages 66-72

  Antúnez, Lucía ^a   Giménez, Ana ^a   Ares, Gastón ^a  

^a UNIVERSIDAD DE LA REPÚBLICA   (Uruguay)

Author keywords

CATA questions; Consumer research; Difference threshold; Multiple bite; Salt reduction

Indexed keywords

SENSORY PERCEPTION;

AVERAGE DIFFERENCE; CATA QUESTIONS; CONSUMER PERCEPTION; CONSUMER RESEARCH; DIFFERENCE THRESHOLD; MULTIPLE BITE; PAIRED COMPARISON; SALT CONCENTRATION;

FOOD PRODUCTS;

EID: 84993940327     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.10.015     Document Type: Article

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