Partial replacement of NaCl with KCl in bread: Effect on sensory characteristics and consumer perception-Reference-Cited by-同舟云学术

Partial replacement of NaCl with KCl in bread: Effect on sensory characteristics and consumer perception

Author:

Antúnez Lucía¹^ORCID,Giménez Ana¹,Vidal Leticia¹^ORCID,Ares Gastón¹

Affiliation:

1. Sensometrics & Consumer Science; Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República; Pando Canelones Uruguay

Funder

Comisión Académica de Posgrado (Universidad de la República, Uruguay)

Espacio Interdisciplinario (Universidad de la República, Uruguay)

Comisión Sectorial de Investigación Científica

Publisher

Wiley

Subject

Sensory Systems,Food Science

Link

Reference60 articles.

4. Sodium regulation: Sensory aspects;Beauchamp;Journal of American Dietetic Association,1982

5. The impact of salt reduction in bread: A review;Belz;Critical Reviews in Food Science and Nutrition,2012

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