Sensory acceptability, quality and purchase intent of potato chips with reduced salt (NaCl) concentrations Journal Articles Refereed uri icon

Overview

Published in

  • LWT - Food Science and Technology

Time

Date/time value

  • 2019

Identity

Digital Object Identifier (DOI)

  • 10.1016/j.lwt.2018.12.050

Additional Document Info

Parent Title

  • LWT-FOOD SCIENCE AND TECHNOLOGY

Volume

  • 102

Publisher

  • Elsevier Science