Effect of different drying approaches on saltiness perception of partially substituted salt
Author:
Affiliation:
1. Agro- Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (CSIR-NIIST)
2. Academy of Scientific and Innovative Research (AcSIR)
Publisher
Informa UK Limited
Link
https://www.tandfonline.com/doi/pdf/10.1080/07373937.2024.2448550
Reference31 articles.
1. CDC. Potassium and Sodium. https://www.cdc.gov/salt/potassium.htm. (accessed Mar 14 2024).
2. WHO. Sodium Reduction. https://www.who.int/news-room/fact-sheets/detail/salt-reduction. (accessed Jan 22 2024).
3. WHO. Massive Efforts Needed to Reduce Salt Intake and Protect Lives. https://www.who.int/news/item/09-03-2023-massive-efforts-needed-to-reduce-salt-intake-and-protect-lives. (accessed Mar 14 2024).
4. Compelling Evidence for Public Health Action to Reduce Salt Intake
5. Sodium reduction in foods: Challenges and strategies for technical solutions
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